Question 1

Can I substitute Greek yogurt for quark 1:1?

Accepted Answer

Yes by weight, but strain it first for anything that needs to hold shape — fillings, no-bake cheesecake, thick dips. Greek yogurt holds more water and is tangier, so the result is looser and sharper unless you drain it.

Question 2

What's the best substitute for quark?

Accepted Answer

Skyr is the closest — nearly identical protein and texture. Strained Greek yogurt is a close second and easier to find. Blended cottage cheese works well too and is usually the cheapest option.

Question 3

Can I use quark instead of cream cheese in cheesecake?

Accepted Answer

Partly. For no-bake cheesecake, yes, 1:1. For baked cheesecake, replace only about half — the fat in cream cheese provides structure that quark can't, and an all-quark filling tends to crack and weep.

Question 4

Does swapping change the protein much?

Accepted Answer

It can, a lot. Quark and skyr sit around 11-12g per 100g; Greek yogurt about 9.5g; cream cheese only 6g; sour cream about 2.5g. The calculator shows the exact difference for your amount.

Question 5

Is there a dairy-free substitute for quark?

Accepted Answer

Not one that matches on protein. Thick coconut or soy yogurts give you the texture, and soy comes closest on protein, but you'll typically lose half the protein or more. For a high-protein recipe, dairy-free swaps change the nutrition substantially.