Difference between revisions of "Tvorog"
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# For a drier tvorog, hang it up for 1-12 hours. | # For a drier tvorog, hang it up for 1-12 hours. | ||
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[[Category:Russian recipes|{{PAGENAME}}]] | [[Category:Russian recipes|{{PAGENAME}}]] | ||
[[Category:Dairy recipes|{{PAGENAME}}]] | [[Category:Dairy recipes|{{PAGENAME}}]] | ||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Revision as of 06:39, 6 April 2012
| Cuisine of Russia
Tvorog is a Russian cheese.
Ingredients
- 1 part buttermilk
- 2 parts milk
Procedure
- Mix milk and buttermilk in a pot, cover with a lid.
- Let stand for 1-2 days, until the mixture thickens to a consistency of thin yogurt.
- Heat mixture, without letting it boil, until the whey separates from the curds.
- Pour out through cheese cloth.
- For a drier tvorog, hang it up for 1-12 hours.
Also see: Sirniki
