Tvorog (Russian Farmer Cheese)

Tvorog is a Russian cheese.

Ingredients

• 1 part cultured buttermilk
• 2 parts milk

Steps

1. Mix milk and buttermilk in a pot, and cover with a lid.
2. Let stand for 1–2 days, until the mixture thickens to a consistency of thin yogurt.
3. Heat mixture gently, without letting it boil, until the whey separates from the curds.
4. Pour out through cheese cloth.
5. For a drier tvorog, hang it up for 1–12 hours to let it drain.

More recipes with buttermilk or milk

Adapted from “Tvorog (Russian Farmer Cheese)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.