Tvorog (Russian Farmer Cheese)
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.
