Tvorog (pronounced closer to TVOR-ok), is a type of farmer’s cheese that is easily made at home, and does not require rennet. There are many types of farmer’s or cottage cheese that are made around the world… Indian paneer is very similar. Tvorog is not the same texture as the cottage cheese you will find in typical American grocery stores, though. Tvorog is very finely grained, and drier. It is not typically eaten plain, as American cottage cheese is, but is incorporated into other dishes. The following recipe is an easy version based on a recipe I found on That’s What She Had , and compares very favorably with the tvorog I enjoyed when living in Russia. For more information and methods (especially if you do not have an Instant Pot or yogurt maker), I highly recommend visiting That’s What She Had: How to Make Authentic Russian Tvorog . She also provides troubleshooting if your tvorog doesn’t turn out quite right.

1 gal milk

1/2 gal buttermilk

Straining tool (I recommend using a nylon nut-milk bag that can by hung by its own cord as the cheese drains, is easy to clean and reuse, and is very durable)

(I have a very large Instant Pot, but you are welcome to halve this recipe if your equipment has a smaller capacity)

Allow both ingredients to come to room temperature by leaving them on the counter for a few hours. Pour milk and buttermilk into your Instant Pot or yogurt maker. Set it to the yogurt incubation function for 48 hours (do NOT scald them first as you would typically do for yogurt).

Leave it alone.

Really, just pour, turn on your device, and leave it alone.

Once the 48 hours is up, the mixture should have naturally separated into tiny curds and whey. Carefully strain using your cheesecloth, or preferably nylon straining bag. Hang the bag over a pot to catch the whey as the tvorog drains for a few hours.

Carefully pour or scrape it out of the strainer into your storage container, and store in the refrigerator as you would for regular cottage cheese. The amount of milk and buttermilk listed for this recipe yields at least 4 cups of tvorog.

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