Difference Between Quark and Skyr Learn Everything About These Two Foods

Difference Between Quark and Skyr: Learn Everything About These Two Foods

The fashion of foods rich in protein is here to stay and with it brought the quark and skyr, but are these foods similar? Which of them the best nutrition? Discover.

Difference Between Quark and Skyr Learn Everything About These Two Foods

Unfortunately, or fortunately, we live in a society with a lot of offer.

Although be nice to have the variety, the truth is that both product like that only serves to confuse the consumer. And often this confusion leads to less healthy choices and less friendly to the wallet.

Today let us focus on two products: quark and skyr.

The quark that has had its moments of glory, and the skyr, which appeared as the savior of the fatherland by contain a good amount of protein… and it seems that lately everything that has protein is good.



According to the FVP Foods, the preparation of the traditional quark “consists of warm milk, soured (acidification by lactic fermentation) until it reaches the desired level of “coagulation” (denaturation) of proteins. The substance resulting from this process is then twisted to eliminate liquids.”

“This type of cheese has more than 73% of the water in a matter that is not fat, this is considered a cream cheese, although in some countries it is traditionally considered a type of dairy fermented.”
“The quark traditional is made without rennet, but in some contemporary recipes the rennet is added. It is a cheese, smooth, white, which is not aged and usually are also not is added to kitchen salt.”


On the other hand, the skyr traditional is made from the heating of skimmed milk until it gets to the surface of the casein and the fat. After you add skyr old to start the fermentation, and if the texture is not thick enough, join if you haven animal rennet. The milk is then strained to eliminate the liquid part. You get then a product sour and thick, in all similar to quark.


While both are cheese (yes, surprise, the skyr is not yogurt) and they are very similar to the level of production, there are some aspects that differentiate them:

  • The skyr is made from skimmed milk, quark may or may not be;
  • The skyr traditional is bacteriologically more rich, since it is used skyr old, but the skyr industrial and quark have specific cultures added to the fermentation;
  • The skyr is a product more concentrated that the quark, being used in an amount exaggerated of milk to produce it (not so sustainable).


Using 3 brands for sale in Portugal, the skyr natural contains, on average (per 100g):

  • 62.6 kcal;
  • 10.2 g protein;
  • 4.3 g carbohydrates;
  • 0.46 g lipids.

The quark contains, on average (per 100g):

  • 62 kcal;
  • 11.0 g protein
  • 3.2 g carbohydrates
  • 0.26 g lipid

Very similar, therefore, being that the quark seems to have more protein, less fat and less carbohydrates, which are the allegations that supposedly make the skyr as impressive.

Gives that thinking!


As the packages have different amounts, let’s see the average price per 100g:

  • Quark: 0.29€
  • Skyr: 0.69€

In addition to being the most interesting the level of nutrition, the quark is still cheaper.


Don’t be swayed by a product, only for it to be widely promoted on social networks. Search, compare, and only then make your choice (sensible).

More still, do not add simply a product to your power. Any one of these foods are discussed here contains three times the protein of a regular yogurt, so it should not simply swap one for another without making some adjustments in your diet.
In addition, the majority of the Portuguese population is sedentary, and the last Survey National Food revealed that the Portuguese consume more than twice the protein as stipulated by the WHO (2.1 g/kg of body weight a day instead of 0.8 g/kg weight/day).

It is not that this will bring problems in the kidney, but maybe these products rich in protein are more interesting to the sportsmen, that have protein needs greater.

And even in those you need to learn when to consume, because the protein in larger quantity in the cheese is casein (absorption lazy), not whey protein (fast absorbing). That is, there have a lot of protein, may not be the better choice post-workout.

Finally, make the best choices in function of your situation! Don’t do because others do.