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Buttermilk Cheese (Tvarog) (D, TNT)
Source: "MealLeaniYUMM!" by Norene Gilletz
Yield: Approximately 2 cups

2 litres (quarts) of buttermilk

Place 2 litres (quarts) of buttermilk in a large covered ovenproof casserole. (I use a Corning Ware casserole.) Place in a preheated 375ºF oven for 15 to 20 minutes. It will separate into curds and whey.

Pour warm liquid into a cheesecloth-lined colander. Tie ends of cheesecloth and let drain for several hours. (Hang it over the faucet of the sink; put a bowl underneath to catch the whey, which can be used to replace sour milk or buttermilk in baking.) For a firmer cheese, squeeze out most of the liquid. Wrap well and refrigerate. It will keep about a week.

Poster's Notes:
This is so easy! My mother now makes this all the time, especially for blintzes, but it can be used in any recipe calling for cottage cheese or just spread on bagel instead of cream cheese. It's so creamy, very mild and is guilt-free! Enjoy!

It's an old Russian recipe which I got from Marina Tagger of Winnipeg when I did a cooking demonstration there for their Jewish Book Fair a few years ago.

Posted by Norene Gilletz

Nutritional Info Per Serving: N/A