Tvaroh – Hard Sour Cheese

Tvaroh - Hard Sour Cheese
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This particular cheese is used as a topping on a dish called “Fruit Dumplings”. With its mild flavor, it nicely enhances the texture of this dessert, without over powering the taste.
Servings
10people
Cook Time
20 minutes
Servings
10people
Cook Time
20 minutes
Tvaroh - Hard Sour Cheese
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 2
You:
Rate this recipe!
This particular cheese is used as a topping on a dish called “Fruit Dumplings”. With its mild flavor, it nicely enhances the texture of this dessert, without over powering the taste.
Servings
10people
Cook Time
20 minutes
Servings
10people
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Pour milk into a large pot and bring it to almost –boiling temperature, using medium heat. Once in a while, stir the milk from the bottom and make sure it doesn’t stick.
  2. Soon as it gets to the right temperature, the milk will create a ring of small bubbles around the edges of the pot, and it will start steaming. Add yogurt and mix it with a wooden spoon into the milk. At this point the milk will start changing color.
  3. Add the lemon juice .The milk will start creating curds. Bring to a hard boil and cook for 5 minutes. Place a large strainer into your sink and cover it with a clean cloth. Pour the hot milk curds into the strainer lined with a cloth, and let the liquid drain.
  4. Add the citric acid and stir well.
  5. Gather the corners of the cloth together like a knapsack, hold it tight around the cheese ball in your left hand, and twist with your right hand in one continues motion. This motion will release additional liquid . Place the cheese In a bowl still wrapped in the cloth and refrigerate for 10- 15 minutes before using.
  6. When ready to use, unwrap from cloth and grade on a large-whole cheese grader and sprinkle on a dish. Store leftovers in a air tight container for up to 2 weeks.
Recipe Notes

Recipe by: Marketa McCall

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