World Flavors Cookbook

Tvorog

Traditional Russian farmers' cheese or curd cheese. It is a versatile staple used in everything from breakfast to elaborate desserts.

Cuisine: Russia

Ingredients

• 2L whole milk (unpasteurized if possible)
• 200ml buttermilk or yogurt as a starter

Instructions

1. Mix milk and starter. Leave in a warm place for 24 hours to sour.
2. Gently heat the soured milk in a water bath until curds separate from the whey (do not boil!).
3. Pour through a cheesecloth-lined colander.
4. Tie the corners and hang to drain for 2-4 hours depending on desired dryness.