Quark! It's fun to say...
I'd heard of the quarks in physics but not the kind that tastes yummy. Quark (or quarg) is a type of soft cheese traditionally made without using rennet (the stuff from a calf's stomach that is used to set cheeses).
Quark is remarkably like yogurt - I can't tell the difference.
You can buy quark kefir - double bonus for microbial happiness.
You can use quark to make an amazing dressing - see below for my recipe.
Quark is fun to say!
Quark and Parsley Dressing
⅔ cup Quark yogurt
½ cup fresh parsley
2 finely chopped spring onions (or 2 tbsp of any onion)
1 tsp agave nectar
2 tbsp olive oil
1½ tbsp lemon juice
½ teaspoon salt
Blend using a hand blender or small food processor. Check the balance of the sauce by tasting and adjust ingredients according to taste.