73 hrs 10 mins
1 hr 10 mins
Roman Parparov's Note:
Tvorog, known in the US as Farmer's Cheese - a sour variety of white cheese, tasty to eat as is, with honey or jam, or maple syrup, or use as a filling for crepes and likewise. This food is a Russian tradition, but it is expensive to buy in the US, and about four times to cheaper to make yourself.
My Private Note
- 1Pour the milk into a large casserole.
- 2Add the yogurt. The closer is the yogurt to the expiration date, the better. The milk should be relatively fresh though.
- 3Mix 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.
- 4After 48 hours (possibly up to 72) the milk will have kefir's consistency and smell.
- 5Put 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.
- 6Drain the liquid. You may preserve it (this is milk whey) to use in breads and pancakes.
- 7Tie 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.
- 8Put 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).
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Nutritional Facts for Tvorog - Russian Style Farmer's Cheese
Serving Size: 1 (4026 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1228.0
- Calories from Fat 588
- Total Fat 65.4 g
- Saturated Fat 37.6 g
- Cholesterol 203.1 mg
- Sodium 867.5 mg
- Total Carbohydrate 96.5 g
- Dietary Fiber 0.0 g
- Sugars 101.4 g
- Protein 63.6 g