Tvorog, Russian Fromage Blanc

I like preparing food from scratch. I have been making my own stock, cured meats, cheese, bread, jam, soda, wine and liquor to name a few. Some of the recipes take months or even years before the final product can be tasted, but we’ll start with something faster (36 hours or so).

Tvorog is the Russian equivalent of fromage blanc, an acid-set cheese traditionally produced without the addition of rennet. It has a lower fat content than cream cheese, but it can still be used to make cheesecakes (more on this very soon). You can also enjoy it much like a yogurt, mixed with sugar, honey or jam.

I get the starter culture from New England Cheesemaking, a site founded by Ricki Carroll, author of the invaluable Home Cheese Making.

Tvorog

Tvorog
Yields about 2 lb

2 qt whole milk
1 pint heavy cream
1 packet direct-set buttermilk starter

  • Heat the milk and cream to 88 F, add the starter and mix thoroughly. Cover and let rest at room temperature for 24 hours.
  • Skim off and discard the harder top layer. Ladle the curds into a sieve lined with a clean kitchen towel and placed over a pot. Cover with plastic wrap and let drain in the refrigerator for about 8 hours.
  • Discard the whey. Transfer the tvorog to plastic containers and refrigerate.
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