Short answer: skyr and quark are close cousins. Both are thick, high in protein and very low in fat when you buy the skimmed kind. Skyr comes from Iceland, is a little more sour and is traditionally set with rennet. Quark comes from central Europe and tastes milder. You can swap one for the other in most recipes.
Where do they come from?
- Skyr: a traditional Icelandic dairy product. It looks like strained yogurt but has a milder flavour than many yogurts. Some people call it a soft cheese.
- Quark: a fresh cheese from Germany, Austria and nearby countries. See what is quark cheese.
How are they made?
Both start with milk, warmed and mixed with a “starter” of friendly bacteria. Then the thick milk is strained so the watery liquid (whey) drains away.
- Quark is made by souring milk with lactic acid bacteria. Rennet is optional and usually used only in tiny amounts. Quark can be made from skimmed, semi-skimmed or full-fat milk.
- Skyr is traditionally made from skimmed milk, and rennet is part of the usual method. It takes a lot of milk to make a little skyr, because so much liquid is strained away. Some makers use rennet that is not from animals, so check the pack if that matters to you.
Taste and texture
- Quark: mild, smooth and creamy, with a texture between yogurt and soft cheese.
- Skyr: thick and creamy with a slightly more tangy, yogurt-like taste.
Both are thick enough to hold a spoon upright.
Protein and nutrition
Numbers change by brand, and different sources give slightly different figures, so use these as a guide:
- Skyr (plain, low-fat): roughly 10 to 13 grams of protein per 100 grams, well under 1 gram of fat and around 60 to 65 calories.
- Quark (plain, low-fat): roughly 11 to 14 grams of protein per 100 grams, also well under 1 gram of fat. Some comparisons show quark a little higher in protein.
- Calcium: both are good sources.
Some dietitians point out that there is no big nutrition gap between skyr and low-fat quark, so you should pick the one you like and can find. Always compare the labels, because richer versions of either product have more fat and calories.
Price and where to find them
- Skyr: easy to find in many countries, often in the yogurt aisle, and usually priced higher than quark in Europe.
- Quark: common in Germany, Austria and nearby countries, and harder to find in some other places.
Which one should you use?
- For baking, such as cheesecake: quark is the classic choice. Skyr can work, but it is more sour.
- For breakfast bowls: either one works. Skyr is easy to find with fruit.
- For dips and spreads: quark is milder, which many people like with herbs.
- If you cannot find quark: skyr is one of the closest swaps. See the best quark substitutes.
Quick FAQ
Is skyr a yogurt or a cheese?
It is sold as a yogurt-style product, but it is made with cheese-making steps, so some people call it a soft cheese.
Is skyr the same as Greek yogurt?
No. Skyr is strained more and is traditionally set with rennet, while Greek yogurt is made with yogurt cultures. See quark vs Greek yogurt.
Is quark or skyr better for you?
Both are high-protein and low-fat in their plain, skimmed form. Neither is a magic food. Read the label and choose the one that fits your diet.
This page is general information and not medical advice. More: is quark healthy. Back to the food section