Tvorog (Russian Farmer Cheese)
Tvorog is a Russian farmer cheese made from just two ingredients, milk and cultured buttermilk. The buttermilk does the work of souring the milk over a day or two on the counter, so there is no rennet and no special equipment, only a pot and a cheesecloth. The part you control is the draining: hang it for an hour for a moist, spoonable curd, or for much longer for a firmer, drier cheese.
Instructions
Pour the milk and the cultured buttermilk into a pot and stir them together. Cover the pot with a lid.
Leave the pot to stand for 1 to 2 days. The mixture is ready when it has thickened to the consistency of thin yogurt.
Heat the thickened mixture gently and do not let it boil. Keep heating until the whey separates from the curds.
Pour everything through a cheesecloth to catch the curds and let the whey run off.
For a drier tvorog, hang the cloth up and let it drain for 1 to 12 hours. The longer it hangs, the drier the cheese will be.
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