What is Quark and Clabber?

Definition of Quark and Clabber

Do you know What is Quark and Clabber. If you are looking for the definition of Quark and Clabber or want to know what is Quark and Clabber?, then this is where you will fetch your answers. Well, in simple terms Quark is a type of fresh dairy product, common for the cuisines of German-speaking countries made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained. While Clabber is a food produced by allowing unpasteurized milk to turn sour at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like substance with a strong, sour flavor. Both these products are unique in their own ways. Quark is a Not Available colored dairy product and Clabber is Not Available colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Quark bears Not Available flavor with a Not Available aroma whereas Clabber has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Quark originated in Germany, whereas origin of Clabber is traced back to Irish.