Quick Spring Curd

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	12 hrs 10 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

First the yogurt is mixed with the quark. Alternatively, I always take what I have in the fridge (crème fraîche, sour cream or quark). Then the spring onions, rocket, chives and garlic are cut very small and mixed with the mass. The amount can vary. I love e.g., chives and arugula and therefore like to make more pure. The spring onions should always predominate in terms of quantity. Finally, add a little salt, pepper and herbs from Provence to taste, everything as you like.
The whole thing tastes best when you let it steep overnight, but when it has to be done quickly, it also tastes delicious fresh.
Potatoes or baked vegetables or the like go very well with this.

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.