How to make Tvorog
This easy to make fermented cheese is full of probiotics. Tvorog (творог) is also known as Quark, Farmers Cheese, White Cheese and Fresh Cheese - How to make Tvorog from Yogurt
Ingredients
- 3 litres of milk 3 quarts
- ½ cup natural Greek yogurt - no thickeners or kefir no sweeteners, gelatine free
Instructions
- Put the milk into a large pot with a lid.
- In a separate bowl, add the Greek yogurt and some milk and mix together to remove lumps.
- Add the yogurt mixture to the pot and stir. Put the lid on the pot, but leave the vent open if available.
- Leave in a warm spot, on the kitchen counter/stove for 2-3 days or more (depending on temperature in your house). The liquid will start to thicken and give off a slightly sour smell. It will look more yogurt-y with curd formations in it, but look nothing like tvorog at this stage yet.
- Turn the oven to preheat to 120°F/48°F. Put the pot into the oven for 1 hour to gently heat the milk. Check the temperature of the milk to keep it to 120°F/48°F. When you take it out of the oven, you will see curds separating from the whey. Do not turn temperature higher as it will kill any live cultures in the cheese. Allow to cool for about 45 minutes so you don't burn yourself.
- In a separate bowl, place a colander lined with cheesecloth ready for the tvorog mixture.
- Carefully pour the mixture into the lined colander. The curds stay in the muslin/cheesecloth and the whey in the bowl.
- Tie the cheesecloth into a knot to drain. Hang on a faucet over the sink, or on a kitchen cupboard handle with a bowl underneath, or in the colander in the fridge overnight.
- Save you whey for future recipes. Untie the cheesecloth and enjoy your tvorog!