Cookbook | Ingredients | Recipes | Cuisine of Russia

Tvorog is a Russian cheese.


  • 1 part buttermilk
  • 2 parts milk


  1. Mix milk and buttermilk in a pot, cover with a lid.
  2. Let stand for 1-2 days, until the mixture thickens to a consistency of thin yogurt.
  3. Heat mixture, 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.

Also see: Cookbook:Sirniki