Dictionaries usually translate TVOROG as curd cheese, cottage cheese, or sometimes farmer cheese. In some countries, it is classified as fresh acid-set cheese, though it is traditionally considered a distinct fermented milk product in Slavic cuisines. It is made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met and then strained.
Traditionally, raw milk is placed in a warm place (24-26C/75-78F) for 24-48 hours to ferment by naturally present lactic acid bacteria. To start the process of fermentation in pasteurized milk, we need to add mesophilic Lactococcus starter cultures. To make kefir cheese, add kefir grains to room-temperature milk. When fermented, slowly heat kefir in a water bath to 50-55C/122-131F to coagulate (curdle) milk proteins. Strain separated whey, and your cheese is ready to eat. It can be stored in a refrigerator for up to 3 days. Kefir cheese or tvorog can be used as an ingredient in sweet and savory dishes. Sugar, vanilla, and raisins are often added to the cheese for desserts. To enjoy authentic flavors, try serving it as is with a little bit of good honey on top.
