DOCTOR RAW – Cashew quark – Probiotic and unpasteurized

Description

Our cashew quark

…comes from our own production and has already found many fans over the years who no longer want to do without this product. No wonder! You don’t find a product like this every day.
Cashew yoghurt, yes! But in the supermarket it’s always pasteurized and diluted with lots of water.
That’s why it’s hardly comparable to this product: Our quark is raw, i.e. not pasteurized, and thick, i.e. not watery. The consistency of our quark is comparable to that of crème fraîche and the taste is similar to a full-bodied, slightly sour yoghurt due to fermentation. The cashew quark is very versatile and can be enjoyed on its own, in muesli or desserts, but is also a wonderful savory dip for dinner or in a soup – a healthy alternative to yoghurt products that should have a place in every conscious fridge.

Good to Know – Why is it good to soak cashews?

Soaking cashews not only makes them soft and creamy, but also has considerable health benefits. This is due to enzyme inhibitors and so-called phytic acid, which bind the minerals ingested with food, such as calcium, magnesium, iron and zinc, insolubly in the stomach and intestines so that they are no longer available to the body. By soaking beforehand, a large proportion of these enzyme inhibitors / phytic acid are broken down and rendered harmless , which also benefits digestion.

Incidentally, this also makes sense for home cooking. It doesn’t take much extra effort and the boost in minerals is not exactly insignificant. The above-mentioned effect also applies to cereals and pulses. And the fact that soaking often significantly reduces cooking times makes it worth the minimal effort. Even nut milk doesn’t make much sense without soaking. So the bottom line for us is this: Advantages: more minerals available for the body, easier to digest, less cooking time Disadvantage: little extra effort – and of course it’s worth it to us.