The Realistic Way Of Making Tvorog Food

TVOROG - RUSSIAN STYLE FARMER'S CHEESE

Steps:

• Pour the milk into a large casserole.
• Add the yogurt. The closer is the yogurt to the expiration date, the better. The milk should be relatively fresh though.
• Mix and leave under a cheesecloth (so that it breathes) for about 48 hours. If the temperature in your house drops to 60F overnight, warm the casserole in the evening on slowest possible heat for about 10-15 minutes.
• After 48 hours (possibly up to 72) the milk will have kefir's consistency and smell.
• Put the casserole on the slowest possible heat for about 60-75 minutes. The contents of the casserole should warm up to 140F but not higher. At this stage a white lump should separate itself completely from a clean liquid.
• Drain the liquid. You may preserve it (this is milk whey) to use in breads and pancakes.
• Tie the lump in a cheesecloth, put it on a strainer, put the strainer to hang over the empty casserole and put a small lid with a weight over the cheesecloth for the complete draining.
• Put the casserole with all the stuff into the refrigerator for 8-12 hours. The longer you keep it there the drier it gets (personal preference matters).

THE REALISTIC WAY OF MAKING TVOROG

Steps:

• Leave milk and buttermilk on the counter until they reach room temperature (I leave mine overnight).
• Combine milk and buttermilk in a deep pan and place over low heat. Heat the mixture up until it's warm when you touch it with your finger. Stir only slightly.
• Remove from heat, cover with a lid and leave in warm place for 24 hours (I leave it on the counter next to the stove)
• In 24 hours place the pan over low heat again. Heat up until it's warm to touch. Stir a little to make sure the mixture is warm throughout. Remove from stove and leave for another 24 hours in warm place.
• In 24 hours heat up the mixture for the last time. At this point cheese should completely separate from whey (greenish liquid). (*In rare case when the whey doesn't separate after 48 hours, heat up the mixture over low heat until it does. At higher temperatures separation happens much faster.)
• Use a fine strainer lined with cheese cloth to strain cottage cheese. Leave it in strainer for 5-6 hours or overnight to make sure that all whey has drained.