Cookbook:Tvorog (Russian Farmer Cheese)

| Cuisine of Russia

Tvorog is a Russian cheese.

Ingredients

 * 1 part cultured buttermilk
 * 2 parts milk

Procedure

 * 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.