Cherry Tomato Pesto Pops | 100 Calorie Recipes | upwave

SUBSCRIBE: http://full.sc/13EwVIP These pesto-filled cherry tomatoes are well suited to afternoon snacking as well as cocktail parties. Scrumptious and prese…
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Question by annamarija33: What can I use instead of Kesella?
I have a pie recipe (tomatoes/feta/broccoli pie) where I should to use Kesella (swedish curd) for the pastry, but I’m in the UK – where can find similar products that would be suitable? It needs to be heated up and preferably be quite low in fat.

Many thanks for any help!

Best answer:

Answer by luv2bake49
I found this in a search — Hopefully it helps:

“Kesella is the brand name for Quark, a cheese type similar to ricotta.

I like kesella for using in dips. You can get it in very low fat (whereas I have never found fat-reduced ricotta here). Mix half 1% kesella and half mini-fraiche with a couple tbsp milk for a creamy dip with more protien and less calories than using sour cream.

From Wikipedia:

Quark is a type of fresh acid-set cheese of Central European origin. It is white and unaged, similar to cream cheese, pot cheese or ricotta. It is made by letting lactic acid bacteria (sometimes also rennet) ferment milk, with the resulting curd. Some or most of the whey is removed to standardise the quark to the desired thickness. Traditionally, this is done by hanging the cheese in loosely woven cotton gauze called cheesecloth, and letting the whey drip off, which gives quark its distinctive shape of a wedge with rounded edges. In industrial production, however, cheese is separated from whey in a centrifuge and later formed into blocks.

In the United States, quark is sometimes sold in plastic tubs with most or all of the whey. This type of quark has the texture of sour cream, and is often sold flavored with herbs, spices, or fruit.

Quark contains from 60% to 80% of water. Dry mass contains from 10% to 40% of fat as well as much protein (80% of which is casein), calcium and phosphate.

The name comes from the German Quark which in turn is derived from the Slavic tvarog (Polish twaróg, Russian tvorog, Czech and Slovak tvaroh), that means curd. In Austria and Bavaria the name Topfen (“pot cheese”) is used instead of Quark, in Estonian it is known as kohupiim (“foamy milk”). The cheese is also known simply as “white cheese” (Polish: ser biały, Lithuanian: Baltas sūris, Southern Germany: Weißkäse or weißer Käs) as opposed to any rennet-set “yellow cheese”.

The Polish and Lithuanian variety contains less whey and is therefore drier and more solid than varieties common in other countries. It is often used as an ingredient for sandwiches, salads and cheesecakes.

In German, Quark and Topfen may be used figuratively to mean “nonsense”. This usage is believed to be an inspiration for the sentence Three quarks for Muster Mark in James Joyce’s Finnegans Wake, which itself, it is claimed, inspired the name of quarks, elementary particles of which most of the material world is built.”

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