Making twaróg cheese from fresh milk

[justjohn]

I have access to fresh milk from our cousins dairy. This is not pasteurized. Can this be utilized as a base for twaróg or do I have to go with a pasteurized milk?


I get mixed info when I Google it. It seems that they mostly require low fat or skim milk in the process. This makes it pasteurized.

I was hoping someone who makes it or has inside info can help us.

[tufta]

Never did it, love to eat it! ;D

[valpomike]

Please send me some, when you make it, I love it, and can't find it around here.

Mike

[justjohn]

Well, we are progressing. I have found recipes for Quark in its various forms. I have begun getting fresh milk on a regular basis and I have found a constant supply of cultured buttermilk.

Now I have to acquire the necessary stainless steel hardware and I will begin making our 'Yankee Twaróg'. I will let you know how it comes out.

[tufta]

Yankee Twaróg sounds simply great. Good job JJ!

[Bonobo]

Here is one recipe:
polishhousewife.com/twarog-polish-farmers-cheese/

And another
www.polishyourkitchen.com/polishrecipes/polish-farmers-cheese-twarog/

Ingredients

1 gallon / 4 liters of full fat milk
1 cup of buttermilk*
Additionally:
Cheese cloth

Instructions

Disinfect a glass or ceramic container big enough to fit 1 gallon of milk + 1 cup of buttermilk by pouring hot water into it. Pour milk and buttermilk into in and set on the counter for 72 hours (or more). When milk becomes solid (and is no longer "slimy") to where you can slice it and it will stay separated, it is ready. Consistency should resemble sour cream or Greek yoghurt.

Pour into a large boiling pot, cover and heat on the lowest heat setting until whey separates from curds and the curds start hardening. Don't stir. I "cooked" mine for about 1 hour. Curds should be a bit hard, kind of like cottage cheese. If still mushy, keep heating.

When "cooked" place cheese cloth over a strainer and pour liquid through. Let sit for about 10 min to drain. To get rid of extra liquid, twist cheese cloth to squeeze it out. Leave some moisture though, you don't want it too dry.

When satisfied with the moisture level, transfer into a container and refrigerate.

Notes

* If using unpasteurized milk, skip adding buttermilk.