Rahka

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.

Apart from their different textures, these rahka types also differ in their milk fat contents, with maitorahka’s milk fat typically ranging from 0,2 to 0,3 %, and the Russian-type rahka having a milk fat content of about 8 to 30 %. This dairy product has been widely used in the preparation of a great variety of Finnish desserts and baked goods.

It is one of the main ingredients in rahkapiirakka, a traditional Finnish fruit tart, and the Finnish Easter custard dessert called pasha. Apart from rahka varieties with varying milk fat contents, there are also low-lactose and lactose-free versions of rahka, as well as those with added flavors such as lemon, blueberry vanilla, tiramisu, or lime and white chocolate.