Our recipe starts with thoughtfully sourced, grass-fed whole milk from family farms. We mix it with a special blend of dairy cultures that create flavorful, buttery notes and a lingering creaminess unique to our quark.
We gently heat the mixture to maintain the pH level, a simple process that results in a smooth, non-tart taste. Lastly, we strain it to achieve a thick, creamy texture that flexes up to 16 grams of protein per cup. The cherry on top? Real fruit and flavors, made by nature.
You won’t find any artificial preservatives, sweeteners, colors, flavors or growth hormones in our products. We’re committed to working with vendors who share our sense of passion and perfectionism, and who use sustainable farming practices. Our packaging is made with 50% less plastic than the average yogurt container and is completely recyclable. Because nature, duh.
While quark is similar to Greek yogurt, there are some notable differences that we think give our dairy a definite advantage.
PH Levels: The higher the pH, the less acidic it is. Greek yogurts have a pH of 3.8 whereas our quark has a pH of 4.5. This is what gives Wünder that buttery, non-tart taste that differentiates us from the other stuff. A taste and texture that is unique to quark and will turn yogurt nay-sayers to yogurt lovers!
zCultures: If our cultures sound, well… cultured, it’s because they’re from France. Here are their full, scientific names: Lactococcus lactis subsp.lactis, Lactococcus lactis subsp.cremoris, Bifidobacterium lactis, and Lactobacillus acidophilus.
Protein: Our quark has 15-16 grams of protein, a solid 25% more than standard Greek yogurt.
Probiotics: We’ve got ’em! To get specific, we use L. Acidophilus and B. Lactis.
Added Sugar: Our flavored varieties have just 6-10 grams of added sugar (sourced from real fruit and cane sugar), and our plain quark has none! Compared to the yogurts out there with up to 29 grams, we seem quite reasonable.
Milk: While a single-serving cup of yogurt is made using one cup of milk, and a single-serving cup of Greek yogurt is made using about two to three, quark is made with a whopping four cups of milk. This gives our dairy more protein, calcium and potassium than others.
Yes, there are!
Vitamin K – Since we use full-fat milk, our dairy contains Vitamin K, which is essential to heart and bone health.
Calcium – A single-serving container of quark has 140 mg of calcium, about 28% of the daily minimum, which may vary based on age and gender.
Potassium – A whopping 235 mg, to be exact. Potassium is helpful in muscle recovery, making quark a solid post-workout snack.
You bet. Quark can be used as a healthier alternative to sour cream, cream cheese or Greek yogurt. Cook, bake, mix, or top your quark, as desired — the mild flavor makes it the ideal base for both sweet and savory recipes. The magic behind this amazing cooking companion is that the fat content doesn’t separate when heated.