Cookbook:Tvorog (Russian Farmer Cheese)
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Tvorog (Russian Farmer Cheese) | |
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Category | Russian recipes |
Difficulty |
Cookbook | Ingredients | Recipes | Cuisine of Russia
Tvorog is a Russian cheese.
Ingredients[edit | edit source]
- 1 part cultured buttermilk
- 2 parts milk
Procedure[edit | edit source]
- Mix milk and buttermilk in a pot, and cover with a lid.
- Let stand for 1–2 days, until the mixture thickens to a consistency of thin yogurt.
- Heat mixture gently, without letting it boil, until the whey separates from the curds.
- Pour out through cheese cloth.
- For a drier tvorog, hang it up for 1–12 hours to let it drain.