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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Russia

Tvorog (Russian Farmer Cheese)

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 part cultured buttermilk
  • 2 parts milk

Method

  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.