The world's best herb curd

Ingredients for 6 servings:

• 500 g low-fat curd cheese
• 200 g yogurt, 0.1% fat, creamed
• 100 g sour cream
• 1 lime(s), juice
• 1 large garlic clove(s), pressed
• Salt and pepper, from the mill
• Paprika powder, hot or chili powder
• 10 tbsp herbs, frozen (parsley, chives, dill)
• 1 onion(s), finely diced

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

ideal with jacket potatoes, for grilling or dipping

Mix the yogurt, quark, and sour cream together well. Roll the lime back and forth on the work surface to release more juice, squeeze it out, and add the juice to the quark. Add the onion, garlic, and herbs and mix everything well. Season to taste with salt, pepper, and paprika or chili. Place the quark in the refrigerator for at least 1 hour to marinate. Mix again and season to taste before serving. We traditionally serve quark with boiled potatoes, but it also tastes delicious on bread, goes well with grilling, for dipping raw vegetables, and as a finishing touch to warm dishes like ratatouille.