How to make quark, the cheese used in the Budwig Protocol


'European farm cheese, also known as quark, is a soft and fresh kind of cheese that is made without enzymes known as rennet which are used to coagulate milk in most forms of cheese. Although quark is traditionally made with cow milk, goat milk quark is every bit as appealing and useful, and it has healthy benefits over cow milk quark.

Although relatively unheard of in the United States, quark is popular in much of Europe, where it is also commonly referred to as curd cheese. It was quark cheese, and not it’s relative cottage cheese, which Dr. Johanna Budwig used in combination with flaxseed oil in her famous and highly documented Budwig Protocol for cancer.'


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