{"id":3581,"slug":"tvorog-russian-farmer-cheese","title":"Tvorog (Russian Farmer Cheese)","description":"Tvorog is a Russian cheese.","ingredients_raw":["1 part cultured buttermilk","2 parts milk"],"ingredients_norm":["part cultured buttermilk","parts milk"],"steps":["Mix milk and buttermilk in a pot, and cover with a lid.","Let stand for 1–2 days, until the mixture thickens to a consistency of thin yogurt.","Heat mixture gently, without letting it boil, until the whey separates from the curds.","Pour out through cheese cloth.","For a drier tvorog, hang it up for 1–12 hours to let it drain."],"categories":["Russian recipes","Recipes using cheese","Recipes using milk","Fermented recipes","Recipes using buttermilk"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":"easy","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Tvorog_(Russian_Farmer_Cheese)","source_ref":"4511475","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Tvorog_(Russian_Farmer_Cheese)&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"5d000f2ad714224c2560e683cd066544084ed09281756018577bb1c87f9f1652","created_at":"2026-08-02T14:43:29Z","updated_at":"2026-08-02T14:43:29Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/tvorog-russian-farmer-cheese"}