Tvorog fatto in casa, formaggio fresco contadino

Ingredienti

• 1500 g whole milk (pasteurized, not UHT)
• 500 g kefir or live yogurt
• 60 g lemon juice or vinegar (for the quick version, instead of kefir or yogurt)

Preparazione

1. 1

   Mix Ingredients — Combine the milk and kefir (or yogurt) in a large pot, stirring well to mix.

2. 2

   Ferment — Leave the mixture in a warm place at 36°C (96.8°F) for 8 to 12 hours. A good spot is inside an oven with the light turned on or above a radiator.

3. 3

   Pro Tip — For a controlled temperature, preheat the oven to 100°C (212°F), then turn it off. Place the covered pot inside for the required time.

4. 4

   Cut the Curds and Heat — After fermentation, the mixture should have separated into curds and whey. Cut the curds gently with a knife. Heat the curds and whey slowly to 75°C (167°F), stirring occasionally. Do not allow it to boil.

5. 5

   Drain the Whey — Once heated, pour the curds and whey through a cheesecloth-lined sieve. Let it drain at room temperature for 2 hours, placing a light weight on top to help the whey drain faster.

6. 6

   Tip — You can use a few stacked bowls as a weight to press the curds. The longer you drain, the firmer the texture will be. Once done, store the tvorog in the fridge or freezer if not using immediately. Do not discard the whey—it's useful in many recipes.