Russian Tvorog / Россий Творог

[Scafidi454 22]

Hello!

I'm writing to find out if anyone has an great and easy recipe for Tvorog, or knows where to buy it in the United States.

So far, I've made what I think is tvorog, but doesn't seem to be exactly like what I had in Mosocw.

My recipe calls for 16oz of sour cream, one gallon of milk, a large metal pot, and cheese cloth.

I should mix the milk into the sour cream, little by little at first until a smooth texture is achieved (no lumps).

Then, add the rest of the milke, stir well, and place in a warm area for 2 - 3 days.

After that, the mixture should be put in a 250 degree oven for one hour, and then cooled overnight.

Next, the mixture/curd has to be separated by using the cheese cloth, and it has to be hung over night (or just have the whey squeezed out manually, but I've gotten favorable/unfavorable results doing this).

You should then have Tvorog!

Another recipe calls for the same thing, but to be warmed in the oven (instead of let to rest for 2 - 3 days) at about 120 degrees for 12 hours. Then, it should be brough to 180 degrees (or roundabout) on the stove top, ensuring that nothing sticks to the bottom by folding the mixture.

This should then be set to cool, and then drained using the cheese cloth.

ARE THESE CORRECT RECIPES? IS THERE A BETTER WAY? HOW TO KNOW IF I DID IT CORRECTLY?

[Gary and Alla 3,694]

Do a forum search in the RUB forum, this has been covered many times before. I think we all have jars of strange (supposedly edible) stuff in our cabinets.

[Bad_Daddy 2,209]

Hello!

I'm writing to find out if anyone has an great and easy recipe for Tvorog, or knows where to buy it in the United States.

So far, I've made what I think is tvorog, but doesn't seem to be exactly like what I had in Mosocw.

My recipe calls for 16oz of sour cream, one gallon of milk, a large metal pot, and cheese cloth.

I should mix the milk into the sour cream, little by little at first until a smooth texture is achieved (no lumps).

Then, add the rest of the milke, stir well, and place in a warm area for 2 - 3 days.

After that, the mixture should be put in a 250 degree oven for one hour, and then cooled overnight.

Next, the mixture/curd has to be separated by using the cheese cloth, and it has to be hung over night (or just have the whey squeezed out manually, but I've gotten favorable/unfavorable results doing this).

You should then have Tvorog!

Another recipe calls for the same thing, but to be warmed in the oven (instead of let to rest for 2 - 3 days) at about 120 degrees for 12 hours. Then, it should be brough to 180 degrees (or roundabout) on the stove top, ensuring that nothing sticks to the bottom by folding the mixture.

This should then be set to cool, and then drained using the cheese cloth.

ARE THESE CORRECT RECIPES? IS THERE A BETTER WAY? HOW TO KNOW IF I DID IT CORRECTLY?

Give it time and I'm sure someone with a good recipe for that will stop by and post on this thread.

Edited January 31, 2012 by Kathryn41
to remove quoted post violating TOS

[Kathryn41 3,205]

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Make comments in a Post either direct or implied toward another member that are purposely designed to upset, antagonize, make fun of, belittle, harass, insult, or otherwise instigate an argument that takes away from the personal enjoyment of the Service by other users

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[ONA 133]

The easiest way is to find a Russian store in your area, they'll have tvorog there.

Or you can look for farmer's cheese in regular stores. You can also buy cottage cheese or ricotta - it's close, but not exactly the same.

[baron555 934]

The easiest way is to find a Russian store in your area, they'll have tvorog there.

Or you can look for farmer's cheese in regular stores. You can also buy cottage cheese or ricotta - it's close, but not exactly the same.

Very very fresh ricotta comes very close, according to Alla, and only the same with Mexican farmer's cheeses.......

I've made this and it was deemed "close":

How to make Tvorog

[1HappyGuy 45]

The easiest way is to find a Russian store in your area, they'll have tvorog there.

Or you can look for farmer's cheese in regular stores. You can also buy cottage cheese or ricotta - it's close, but not exactly the same.

That's the best advice unless you make your own. We get it at the Russian stores in Sacramento, so it is available.

[mox 298]

The easiest way is to find a Russian store in your area, they'll have tvorog there.

Or you can look for farmer's cheese in regular stores. You can also buy cottage cheese or ricotta - it's close, but not exactly the same.

Farmer's cheese is better, the wife tried using cottage cheese but absolutely hates it. (likes to eat it for what it is, doesn't like it in recipes.)

[Scafidi454 22]

I've tried goat's cheese, but it's not that great. I have had 'wey' and 'dry' tvorog that I've made, and i really want something that is dry and coarse like I found in Russia.

[Gary and Alla 3,694]

One post violating TOS has been removed and another edited to remove the TOS violations. If you have nothing constructive to contribute to the discussion, then please do not participate.

.

Thank you Katusha.

I guess I missed it but it strikes me as particularly pathetic that we cannot even have a discussion of recipes for a favorite Russian food without nonsense from people with no lives.

I think the OP will find the RUB forumof discussions of RUB food favorites. I suggest he seek out the local "Russian store" There should be one in any city of any size or nearby. We have one in Burlington. It is called "Taste of Europe" but it about 75% RUB food pruducts and the rest is eastern European, Poland, Hungary, etc.

FYI Katnhryn, there is a huge and excellent Russian store on Cote St Luc in Montreal.

[Scafidi454 22]

I am having trouble finding one in Sandestin, Florida

We do have a Fresh Market. Maybe i should try there.

[mox 298]

I guess I missed it but it strikes me as particularly pathetic that we cannot even have a discussion of recipes for a favorite Russian food without nonsense from people with no lives.

Agreed one hundred percent.

I second the suggestion to find a Russian store, but really OP, your wife is eventually going to figure out what she can get from the regular supermarket for acceptable substitutions. We still make the occasional trip to the Russian market, but they're not as often as they used to be. She even makes pelmeni using a ravioli-maker we found at a sale for just a couple dollars, for instance. Looks like ravioli, but still tastes like pelmeni.

I am having trouble finding one in Sandestin, Florida

We do have a Fresh Market. Maybe i should try there.

Look for "international markets" too. They might have a small Russian/Ukrainian section.

[Derek & Rita 6]

Hello!

I'm writing to find out if anyone has an great and easy recipe for Tvorog, or knows where to buy it in the United States.

ARE THESE CORRECT RECIPES? IS THERE A BETTER WAY? HOW TO KNOW IF I DID IT CORRECTLY?

It's called Quark in sasha (USA).

[sofya 10]

Tvorog is exactly what farmer's cheese is. Go to any local organic food store, or Whole Foods, or Trader Joe's and get yourself a nice 1-pound pack of farmer's cheese. That's it! I've bought it in the U.S. multiple times. Just make sure you get FARMER'S cheese, NOT COTTAGE cheese.