Today I show you my favorite Finnish food item, rahka! It´s curd or quark in English. So it´s a high protein and low-fat dairy product! More about rahka: en.wikipedia.o...) Lauri´s rahka video from 2011: • rahkansyönti.wmv
Hello! As a Hungarian, I watch your videos from Slovakia (I am a part of Hungarian minority here) and I almost regret that I wasn't born there. Life there seems calm, with the sauna of the house by the lake, only the most fashionable succeed here. With the forest in the background, it's an indescribable experience. Not to mention the silent nature there and fun! I wish you such a happy life always, be happy! I was a little sorry that you and Lauri are no longer a couple, because we are so used to you, but it still feels good to follow your stories.
Rahka is Finland’s equivalent of quark, a kind of fermented dairy product that’s been a staple of the Finnish people’s diet for years. Often compared to thick Greek yogurt, rahka is typically characterized by a tangy, sour-cream-like flavor, while its thick and slightly grainy consistency is usually likened to fresh ricotta. Finnish quark often comes in two variations: maitorahka or milk rahka and Russian-type rahka. Typically referred to as regular Finnish quark, the first one is distinguished by a smooth, soft, and slightly watery texture, while the latter is usually dry and firm.
@Anni Vuohensilta. I look forward to someday trying Maito-Rahka. As well as soo many other foods from Finland. I absolutely love the videos. They are soo educational. I am learning a lot about my Finnish culture. And you are such a good teacher Anni. Thank you soo much. :)
Hi Anna, this is indeed quark. Quark is basically very young cheese. There is fat free version, as well as with milk fat. Quite popular in Holland, too and not so acidic as yoghurt.
This for some reason reminded about that Dutch people call potatos "aardappel". Means "earthapple". Funny how some people think about different things :D
@@DickHolman There's this idea that the Finnish word, "peruna" is also related to earth-apple. In some Finnish dialects of Swedish potatoes are called "jordpäron" - earth pears.
Try Maitorahkaa with Vaniljasokeria and some sugar added to it? Maitorahkaa is really good with herbs and eaten with hard boiled eggs or boiled potatoes.
In the Netherlands this is also quite popular. It is indeed quark in English, but still it is different :) Eating this as breakfast is quite healthy, especially if you have a good workout in the morning.
Custard! We have that in the US. A place called Culver's where we get frozen custard. You add whatever toppings you want, and the custard is never plain. It's similar to frozen yogurt, but it's not.
It's nice to know a way to eat this maitorahka. I'm a foreigner living in Finland and I did not know to eat that :D I usually buy the rahka that has fruit flavours, if you understand what I mean. Nice video btw! Thanks.
I love Rahka. It's difficult to find in the UK, but worth hunting for. I love Scandanavian sweets too. Tyrkisk Peber, Salmaikki chocolate with liquorice, and the best thing on the planet; Kalles Kaviar. It must be my Viking ancestry.
I have been eating plain yogurt (regular, not greek) and frozen blueberries for breakfast for about the last 2 years. Super good! I don't even heat up the blueberries, I just mix them in and it turns into frozen yogurt.
In bavaria and austria its also called "Topfen", non bavarian speaking germans (or luxemburgs like my friend phil :D) won't be able to find quark in an austrian supermarket.
Something similar but different - curd with coconut shaves or grated and strawberries (canned with the juice) is favorite of mine, another similar thing is strawberries in milk (tho with sugar/honey) is something i vividly recall from youth. But i do not believe my country has anything iconic that would be just ours.
We eat tons of this in Czechia, it is called TVAROH. In Communist times it was super cheap, good source of protein. Some people eat it with egg-yolk, sugar, and raisins.
We ate quark every morning when we lived in Germany. Often with granola or other cereal and fruit. We can get Quark in Canada but it's not the same. Now we make a homemade lowfat sour yoghurt that is similar. Of course being Canadian we can't eat JUST quark and berries. We're not all bodybuilders like the Finns.
Isn't quark in Canada more like dry cottage cheese? I've only tried it once or twice...many years ago. Perhaps this Finnish stuff is more like creme fraiche...??? Probably not.
Yeah, Quark is a staple food in Germany. There's varieties from way below 10% fat (Magerquark) up to 40% fat. Always interesting to see and read what is available in other countries and what is not. Cottage cheese, Skyr and greek yoghurt really are totally different things. They taste different and have different textures... en.m.wikipedia.org/wiki/Quark_(dairy_product)
I just watched a video about skyr and I would say it is very close to rahka. It was pretty thick and they described it being very creamy. Saying it has lots of sugar and sweeteners in it is like saying also yoghurt or rahka has lots of sugar and sweeteners in it because they also sell it that way.
Moi Anni! Mita kuuluu? I'm so excited because I go soon to Finland for a holidays :) Good to know something about the food there; what is good to buy and eat. I will be in the place around the artcic circle but maybe one day I will come to visit Tampere also ;) Greetings from Netherlands ! :)
It's thick BOY!!!! Ya, I don't think we have anything like that in Canada, maybe at specialty places, but I've never seen it, I'll have to check around.
LOL! I have Fage yogurt in the fridge right now. I bought it as an ingredient for some Indian food, but still had some left over. It was the opposite of no-fat, for cooking I buy enriched fat. It is 5% milkfat. And it tastes fine all by itself. The skim version may not be as good.
I've been living in Finland 10 years now but I've never tried it. I never thought I'd like things like liver box and bread cheese with cloud berry jam but here I am loving it 🙂
Anni, does rahka use cow or sheep milk? The difference between most American and Greek yogurt is the whey is allowed to leak out of a muslin cloth bag when making "fage" yogurt. Taste differences can come from which bugs are used to ferment the milk. Different bugs can ferment cold or warm, starting with high fat or low fat milk. In russia kefir is fermented, tends to be watery sour, and is fermented with their favorite bug mix. I think the best taste comes from Greek yogurt made from full fat cows milk because the removal of the whey leaves intense creamy taste (largely due to the fat).
Moi! Quark ist the German word, but I think rahka isn't really comparable to quark. It looks pretty soft while quark is quite solid in it's low fat version. I think I would like rahka. For a while I also ate quark with berries for breakfast. That helped me losing weight. All the grain stuff like bread or cereals have too much calories. Greetings from Saksa. :)
Thank you I've been buying fruit yogurt premixed but low in protein and needed this but didn't know what to search I'm going to the shop now and buying and having this in the morning maybe it's the new thing for me because I need more protein
it kinda reminded me in (in look at least when it was first opened) of skyr. And you just mentioned that as I started to type this. lol. I will say that with the berries, it looked good. I'd be willing to give it a try :)
I know this is NOT yogurt at all but I eat the same meal for every breakfast which is similar to yours Annie. Mine is fresh berries, granola and dahi (Indian) style yogurt probably 350 breakfasts a year too. 🤔🤘🏽😂. Or for dinner.
This dairy product is also very common here in Germany. We call it Quark or sometimes Topfen. Here it's also eaten as a savoury food, mixed with fresh herbs, salt and pepper together with boiled or baked potatoes. Also as an ingredient for german cheesecake.
Olen ranskalainen, and it would be called ' fromage blanc ' here in France ( white cheese ) ; this kind of cheese is more common in Germany and in the Nordic countries though.
My favorite Finnish food product is the rye bread you get in Finland, specially the one that is after cooked in oven on low heat. I have almost run out of them now because the border to Finland is closed and it is impossible to get here in Norway.
@@banaana1234 I'm not American (Australian) but a lot of our appliances are similar to the USA The Australian standard one is just flat shelves inside. The entire fridge/Freezer is one unit, with the fridge compartment being about 2/3 of the total size, and the freezer having a smaller door, being the remaining 1/3 of the appliance. But drawer style ones are available (I bought a Mitsubishi fridge last year that has a drawer freezer)
I love rahka! Even plain without anything, and I even have a scraper spoon to make sure I don't leave anything in the package or the bowl! But I also add it to everything, and make icecream blending rahka with frozen fruits.
The maito-rahka does actually remind me of the Icelandic “skyr”, which I absolutely love. I also really love the very gooey “viili” when I visited Finland a few years ago - I would’ve bought the plain ones from the supermarket and mix in a bit of cloudberry jam. I wish we have them here in Australia! PS Maybe your next video should be about “viili” 😃
I eat that FAGE brand Greek Yogurt for breakfast quite often. I eat it with fruit and wheat germ. I also pretty much eat the same things every day. I think it’s wonderful for breakfast and I hope to try Rahka some day, too. Thank you Anni.
I like plain Balkan yogurt, all other kinds of yogurt, skier ''or however it is spelled'', kefir etc and all other dairy products really. I'm sure I would like that too, but I have never seen it in Canada. If someone knows a chain of stores that carries that could you reply to my comment please? Anni and Lauri thanks for sharing the video. Cheers!
Terve Lauri ja Anni. Toivottavasti te voitte hyvin. Luulen mä tarvitsen maistaa tätä, kuin olin ensimmäistä Suomessa Valiojogurtti oli hyvin suosittu metsämansikkan kanssa.
Late reply By itself = Vile (I like it, sour(ed) milk... really good) Actually the only thing I take as dessert when available is quark + strawberries or maybe an ice cream cone, but usually coffee or tea, as I quit the coffee.. I do eat a lot of banana yogurt as well, but the years haven't been so kind to me.... I can't even finish a banana by itself these days, but in yogurt it's good.
I have a good friend who is Finnish and has lived in Finland all of his life and he loves this too. He puts maple syrup or cloudberry jam on his. I have tried to find this in the USA, but it is very hard to find. One day hopefully I will find some because it sounds like it would be so good.
In Czechia it's called Tvaroh, I love the raw high fat version + often mix it with 40% cream so that it slides in well. I eat pretty much the same amount as you :D
Valio rocks! In Russia rahka is just as popular, but we tend to consume in a much lesser liquid form. It is also often used in baking as filling for pastries. One of the best sources of calcium too.
Mun mielestä Valion pehmeät rahkat, jossa on 25g proteiinia, voi syödä sellaisenaan, mutta jostain syystä esim. Pohjolan meijereiden rahkoihin pitää lisätä vaikka hilloa :D
