Rich and Delicious! Homemade Cottage Cheese ‘Tvorog’ Recipe
[Russian Food Recipe] Utilizing Whey: How to Make Cottage Cheese ‘Tvorog’ at Home!
I absolutely love making Greek yogurt! Every time I make it, I end up with a lot of leftover whey, so I finally decided to make cottage cheese (Tvorog) with it! I only just learned that Tvorog is cottage cheese, haha. A friend’s mother mentioned she makes Tvorog, and I thought it was so fascinating, but it turns out to be this simple. Haha. Well then, I’ll share the recipe with you!
Main Ingredients
- 1.2 Liters Fresh Whey
- 1.2 Liters Milk
- 1 Tbsp Salt (adjust to taste)
- 3 Tbsp Lemon Juice (or 3 Tbsp vinegar as a substitute)
Cooking Instructions
Step 1
In a clean pot, combine the whey and milk in a 1:1 ratio. Add about 1 tablespoon of salt, if desired, and stir gently to mix the ingredients. (You can also omit the salt for a milder flavor.)
Step 2
Place the pot over medium heat and bring it to a gentle simmer. Stir occasionally while heating to prevent the milk from sticking to the bottom.
Step 3
As it heats, you’ll notice the milk proteins starting to curdle, and you’ll be able to see clumps of cheese separating from the clear whey.
Step 4
As the cheese curds become more distinct, carefully pour in the 3 tablespoons of lemon juice. It’s important not to stir after adding the lemon juice. The acidity from the lemon juice helps further coagulate the proteins.
Step 5
If the cheese mixture begins to boil too vigorously, immediately reduce the heat to low. Carefully control the temperature to prevent the cheese from burning or sticking.
Step 6
Continue to simmer over low heat for about 10 minutes. You should see the whey become clear and the cheese curds float completely separated on top. At this stage, you can taste and add a little more salt if you wish.
Step 7
Now it’s time to strain the Tvorog. Prepare a clean cheesecloth. You can either carefully scoop out the cheese curds from the pot, or gently pour the entire contents of the pot into a colander lined with the cheesecloth. (You’ll notice a significant reduction in volume! If you want a higher yield, using milk or cream with a higher fat content can help.)
Step 8
Pour any remaining cheese curds from the bottom of the pot onto the cheesecloth in the colander. Spread them out evenly.
Step 9
Gather the edges of the cheesecloth to form a bundle and let it drain until most of the liquid has run off. Continue to let it drain until very little whey is dripping out.
Step 10
Tie the cheesecloth securely and place it in the refrigerator or at room temperature for an hour or two (or longer) to drain further. You can adjust the draining time based on your desired consistency.
Step 11
Voila! Your fresh and healthy homemade cottage cheese, Tvorog, is ready. Enjoy it in salads, as a sandwich spread, or simply on its own!
