Polish Farmer's Cheese
Twarog
Twarog
As Jadwiga Lutostanska, from Szczecin, Poland, taught Lindsay Sterling in Brunswick, Maine, November 2015.
Note: Twarog is great for filling pierogis, eating on toast with jam or tomatoes and herbs, filling crepes, and more.
Cooking time: 20 minutes (+ over night)
Amount: Makes about 3/4 cup
6 cups milk (I used 1 1/2%)
6 Tbsp yogurt (I used Faye 2%)
In the evening, heat milk until just before boiling. Stir in yogurt. Turn off heat, cover, and let sit over night in a warm location. Heat yogurt/milk mixture again in the morning to just before boiling and keep it at that temp (without boiling) until the cheese curdles, or separates into solids and liquid, about twenty minutes. Line a bowl with cheese cloth and pour curds and whey onto the cheese cloth. Gather the cloth around curds and twist the cloth so that the fabric tightens around the curds and squeezes all the moisture out of the cheese.
Copyright Lindsay Sterling 2015
