Tvorog (Farmer’s Cheese)

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   Sorry, I’m having trouble uploading pics so I’ll just post links.

Covid-19 is keeping a lot of us at home and one of the things it is affecting most is farmers, because so much of their product goes to restaurants.

Consequently, many are having to dump product.  A friend of a friend got us 15 litres of fresh milk from a dairy, that otherwise would have been poured down the drain.

So Slavyanka decided to make Tvorog, traditional Farmers Cheese.  She met a Ukrainian woman from at church who is visiting her daughter and new granddaughter and she gave her instructions.

5 litres fresh whole milk.

Leave 3 lt stand at room temperature for 3 days to turn into Kefir.

After 3 days bring 2 lt fresh milk to a light boil.  Add the Kefir and turn off the heat.  Let it stand for 20 min.  You will see the curds separate from the whey.

Pour the mixture through cheesecloth and let it hang for 1 hour until the remaining whey drips out.  Do not squeeze it out.

Use the Tvorog fresh with jam or honey, or bake it into favourites like Syrniki (a cheese tart) or Zapikanka (a traditional breakfast cheesecake made with cream of wheat).

Kefir

https://i.imgur.com/NCKO7pK.jpg

Curds separating

https://i.imgur.com/4gVDGHe.jpg

Separating the curds and whey (Miss Moffat?)

https://i.imgur.com/lClHs7X.jpg

Hang to drip

https://i.imgur.com/igwYOGX.jpg

Fresh Tvorog

https://i.imgur.com/kFVmoBy.jpg

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Wannabebwana Members Profile Send Private Message Find Members Posts Add to Buddy List Cook Joined: 29 January 2019 Location: Canada Status: Offline Points: 163	Post Options Post Reply Quote Wannabebwana Report Post Thanks(0) Quote Reply Topic: Tvorog (Farmer’s Cheese) Posted: 17 April 2020 at 15:44
	Sorry, I’m having trouble uploading pics so I’ll just post links. Covid-19 is keeping a lot of us at home and one of the things it is affecting most is farmers, because so much of their product goes to restaurants. Consequently, many are having to dump product. A friend of a friend got us 15 litres of fresh milk from a dairy, that otherwise would have been poured down the drain. So Slavyanka decided to make Tvorog, traditional Farmers Cheese. She met a Ukrainian woman from at church who is visiting her daughter and new granddaughter and she gave her instructions. 5 litres fresh whole milk. Leave 3 lt stand at room temperature for 3 days to turn into Kefir. After 3 days bring 2 lt fresh milk to a light boil. Add the Kefir and turn off the heat. Let it stand for 20 min. You will see the curds separate from the whey. Pour the mixture through cheesecloth and let it hang for 1 hour until the remaining whey drips out. Do not squeeze it out. Use the Tvorog fresh with jam or honey, or bake it into favourites like Syrniki (a cheese tart) or Zapikanka (a traditional breakfast cheesecake made with cream of wheat). Kefir https://i.imgur.com/NCKO7pK.jpg Curds separating https://i.imgur.com/4gVDGHe.jpg Separating the curds and whey (Miss Moffat?) https://i.imgur.com/lClHs7X.jpg Hang to drip https://i.imgur.com/igwYOGX.jpg Fresh Tvorog https://i.imgur.com/kFVmoBy.jpg

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