tvarog

Tvarog is a fresh, unripened cheese common in Central and Eastern European cuisines. It is traditionally made from soured milk, often cow's milk, through a process of coagulation and straining. The milk is typically heated and then a starter culture, such as buttermilk or yogurt, is added to allow it to sour. Rennet may also be used to aid coagulation. Once the milk has curdled, the curds are separated from the whey through a straining process, which can involve cheesecloth or a specialized sieve.

The resulting tvarog is a soft, white cheese with a mild, slightly tangy flavor. Its texture can vary from crumbly to smooth and creamy, depending on how it is processed and how much whey is removed. Tvarog is a versatile ingredient that can be enjoyed in a variety of ways. It is often consumed as is, perhaps with herbs, salt, or sugar. In savory dishes, it can be used as a filling for dumplings, pierogi, or pastries. Sweet preparations include incorporating tvarog into cheesecakes, pancakes (like blini or syrniki), or as a topping for fruit. Tvarog is also a good source of protein and calcium. Different regional variations exist, with slight differences in taste and texture.