Kvarg: The protein-packed dairy delight for diet and culinary use
Kvarg is an excellent addition to any diet, especially for those looking to shed a few pounds. It is also highly versatile in the kitchen. It can be used in porridge, smoothies, and baked goods, which become more delicate and moist thanks to kvarg.
7 August 2024 15:03
Kvarg can be a valuable component of a varied diet. It contains high levels of protein, calcium, and vitamins while having minimal or even zero fat content. Because of this, it is recommended for both athletes and those who are mindful of their figure.
Skyr and kvarg – what’s the difference?
Skyr is an Icelandic yogurt with a thick consistency, made from skimmed milk using lactic acid bacteria.
Kvarg, conversely, is a Scandinavian curd cheese made from skimmed milk and fermentation bacteria. Its creamy and thick consistency is similar to Greek yogurt. Kvarg is similar to skyr, but it’s made with a different bacterial culture, which gives it a slightly different and less sour taste. Additionally, Varg is firmer due to a higher dry matter content.
Why eat kvarg?
Kvarg is becoming increasingly popular due to its nutritional value. It is rich in protein—100 grams of vary contains about 12 grams of protein, which is a significant portion of the daily requirement. Protein is crucial for muscle recovery and building. Additionally, it may aid in weight loss by improving post-meal satiety and appetite control. It also helps prevent muscle mass loss during prolonged weight loss.
Additionally, protein contributes to the thermogenesis process, which generates heat and helps burn calories even at rest. Calcium in kvarg is essential for bone and teeth health and supports muscle and nerve functions. Kvarg also provides vitamin A, vital for eye health, and B vitamins, which support the nervous system. Moreover, natural kvarg is low-calorie and fat-free, making it ideal for low-fat diets.
How to eat kvarg? culinary uses of kvarg
Kvarg is a versatile culinary product. It can be added to bread and desserts and used as an ingredient in cakes and rolls, such as Swedish saffron buns—lussebullar. Adding vary to the dough can result in lighter, moister baked goods that hold together better. Bread with vary is considered healthier and stays fresh longer.
Kvarg can be a valuable addition to breakfast cereals or grain-based breakfasts. You can create a filling and nutritious smoothie with it. Kvarg is also worth eating as a snack, for example, with the addition of fruits and nuts.
