Pumpkin Seed Oil Curd

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

250 g low-fat quark
125 g yourt, 1.8 or 3.8% fat
2 tablespoon pumpkin seed oil
2 tablespoon pumpkin seeds
2 tablespoon chives, cut into rolls
1 teaspoon, leveled sea salt
some pepper, freshly ground

Instructions

Roast the pumpkin seeds in a coated pan without fat. Mix the low-fat quark with the yogurt and pumpkin seed oil until smooth. Season with the sea salt and a little pepper. Stir the chives and pumpkin seeds into the quark. Season to taste with a little sea salt and pepper.
The dip tastes very good with jacket potatoes, vegetarian patties or raw vegetables such as peppers, kohlrabi, carrots or radishes. I use organic products for the dish.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.