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This website is dedicated to the use of Quark, a German staple. Not all recipes on this site are are suited for the Bugwig protocol. Please take a look at the ingredients and decide from there. Some ingredients may be substituted with Budwig approved ingredients. Butter can be substituted with Oleolox, and sugar can be omitted in some recipes.
Dr. Johanna Budwig's diet consists of Quark and flaxseed oil. Translations usually refer to using cottage cheese or yogurt cheese (drained yogurt). These items are not the same as Quark, even though all of them are low density proteins. You are looking for product made out of live lactococcus lactis cultures. Please see our page on nutritional information. Below is a list of what the items are made of:
Quark (base product is buttermilk):
- Homemade with Lactococcus lactis. Beneficial bacteria are in the product.
- Commercially done with rennet, because it is fast. Beneficial bacteria are missing.
Buttermilk:
- Homemade with Lactococcus lactis. Beneficial bacteria are in the product.
- Commercially made with Lactococcus lactis. Beneficial bacteria are in the product.
Cottage cheese:
- Homemade with Lactococcus lactis with the addition of salt to cause the curds. Beneficial bacteria are in the product. Sodium content is 10 times more then Quark.
- Commercially made with rennet and salt, because it is fast. Beneficial bacteria are missing. Sodium content is 10 times more then Quark.
Yogurt:
- Homemade with Lactococcus thermophilus. Beneficial bacteria are in the product.
- Commercially made with Lactococcus thermophilus. Beneficial bacteria are most of the time in the product. Sugars, usually in the form of milk powder, are added to make the yogurt stiff.
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