Tvorog (Russian Farmer Cheese)

| Cuisine of Russia

Category: Russian

Ingredients

• 1 part cultured buttermilk
• 2 parts milk

Instructions

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.

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