Tvorog (Russian Farmer Cheese)

Method 5 steps

1. 1

   Mix milk and buttermilk in a pot, and cover with a lid.

2. 2

   Let stand for 1–2 days, until the mixture thickens to a consistency of thin yogurt.

3. 3

   Heat mixture gently, without letting it boil, until the whey separates from the curds.

4. 4

   Pour out through cheese cloth.

5. 5

   For a drier tvorog, hang it up for 1–12 hours to let it drain.