Homemade Curd Cheese (Tvorog)
Curd Cheese or Tvorog, is a fresh, easy-to-make cheese. It is similar to French Fromage blanc, and makes an excellent cheese spread with herbs and spices added to it. This kind of cheese is incredibly popular in Ukraine. We call it Syr, and use in lots of different recipes, in sweet and savory dishes. My favorites are Lazy Dumplings and Crepes filled with Fromage Blanc. I remember my grandma used to make me some fantastic Fromage Blanc pancakes, that was a real treat! You know, sometimes the dishes from our childhood seem to us much more delicious than any fancy chef can cook. =)
The best thing about this recipe is that you will need only two ingredients to make your own fresh and healthy Fromage Blanc. No special cultures or expensive ingredients needed, the process is easy and straight forward. So go ahead and learn how to make this delicious cheese at home
- whole milk - 1 gallon (not ultra-pasteurized)
- buttermilk or kefir - 1 1/2 cups
- In a big pot combine milk and buttermilk or kefir. Stir, cover with a lid and leave undisturbed for 24 hours. At the end of the culturing period, the milk will have set up and look somewhat like thin yogurt.
- Place the pot over medium-low heat, begin to heat the mixture very slowly, stirring occasionally, until it reaches 175 degrees F. It should take about 20 minutes.
- As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes. You will see that the mixture is separated into curds and whey.
- Line a large colander with a few layers of fine cheesecloth or linen towel and set over a large bowl.
- Gently ladle the curds and whey into the colander and allow to drain about 3-5 minutes.
- Bring the corners of the draining cloth together and tie them off. It should then be hung for several hours to allow the whey to drain off. This can take from 3-6 hours depending on the final moisture desired.