Ingredients

  • 1890 milliliters milk
  • 45 milliliters sour cream

Directions

1. Place milk and sour cream in a large container. Let stand, uncovered, in a warm place until the milk curdles, 48 hours. (The oven with a lit pilot light is fine.)
2. Line a fine sieve with several layers of cheesecloth. Carefully separate the curds from the whey as much as you can and place the curds in the sieve. Allow to drain over a large bowl for 2 hours. Place a large plate over the curds, and arrange a weight, on the plate. Place in the refrigerator and let drip until the curds are dry, 8 hours or overnight. Allow less time for a creamier tvorog or more for farmer's cheese.



Categories
Cheese
Keywords
Cheese
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