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 |
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Tvaroh - Hard Sour Cheese
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.
|
Ingredients
- 1gallon whole milk
- 1container (2 lbs) plain yogurt
- Juice from two lemons
- Thin clean cloth or cheese cloth
- 1tsp citric acid
Servings: people
Units:
Instructions
- 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.
- 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.
- 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.
- Add the citric acid and stir well.
- 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.
- 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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