Homemade tvorog (farmer's cheese)

Ingredients

• 1 litre milk, at least 2.5% fat (pasteurized)
• 1 litre kefir, 3% fat
• cheesecloth, folded in several layers

Method

1. Wash your hands, a heavy-bottomed pan, a whisk and a colander.
2. Pour the milk and kefir into the pan and whisk until smooth.
3. Warm the mixture to room temperature, take it off the heat and cover with a lid.
4. Leave at room temperature for at least 24 hours without refrigerating: clear whey should appear around the edges.
5. Set the pan over the lowest possible heat for about 40 minutes without stirring or letting it boil: the curd will gradually gather on top.
6. Tip the mixture into a colander lined with several layers of cheesecloth to let the whey drain.
7. Leave the tvorog in the cheesecloth for 30 minutes, then cool completely and refrigerate.

Tips

• Don't overheat the mixture, or the tvorog will turn out dry and tough.
• The whey can be used for pancakes or dough.
• Use pasteurized milk: raw milk can contain dangerous bacteria (FDA).

Related topics

🥣 Tvorog · 🥛 Milk · 🥛 Kefir · 🔄 Fermentation · 🔄 Curdling · 🧀 Whey

Sources

• УНИАН — Домашние молочные продукты: сметана, кефир и творог
• Википедия: Творог
• FDA — Raw Milk Misconceptions and the Danger of Raw Milk Consumption

Themes