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Tvorog (Russian Farmer Cheese)

Tvorog (Russian Farmer Cheese) — a russian recipe, 2 ingredients.

Russian

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 part cultured buttermilk
  • 2 parts milk
Make it lactose-friendly
  • 1 part cultured buttermilk → lactose-free milk + 1 tsp lemon juice per cup
  • 2 parts milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0