Quark

Well - this morning I had my first dealings with using Quark in the Budwig recipe for Flax Seed Oil and what is normally Cottage Cheese.

First, Quark costs about the same and has little or no salt or sodium in it. It looks much like any cream soft cheese and was quite difficult to get level measures and also to get it off the spoon at all as it is quite a creamy consistency. Having said that, I did struggle manfully to get it in the mixing bowl and added the flax seed oil - it mixed in pretty much as Cottage Cheese does but is much thicker. I added some milk to bring it down to a better consistency but perhaps a little too much as I made it quite runny.

It tastes really sour on its own but it was fine poured over some cereal though. It certainly doesn't have the slightly salty taste that Cottage Cheese does but it is still quite a sour taste.

I think what I might do is go between the two as I go on - there doesn't appear to be much Cottage Cheese around with reduced Sodium - although, having said that, most is pretty low by most standards, a serving providing about 10% of the daily allowance.

Quark is only sold in small tubs but is around the same price point so cost isn't an issue. I can probably do more with Cottage Cheese recipe wise but will see how I get on. For the moment, it seems to do the right things - that's the most important part.