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Tvorog (Russian Farmer Cheese)

Tvorog is a Russian cheese.

Source and licence

"Tvorog (Russian Farmer Cheese)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tvorog_(Russian_Farmer_Cheese), revision 4511475), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tvorog_(Russian_Farmer_Cheese)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4511475

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Russia. Associated with Russia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Mix milk and buttermilk in a pot, and cover with a lid.
  2. Let stand for 1–2 days, until the mixture thickens to a consistency of thin yogurt.
  3. Heat mixture gently, without letting it boil, until the whey separates from the curds.
  4. Pour out through cheese cloth.
  5. For a drier tvorog, hang it up for 1–12 hours to let it drain.