One of the common breakfast foods in Russian cuisine is a soft cheese called TVOROG. I grew up loving it and learned to make it myself when I still lived in Russia.
It does not take long and is very low in calorie count. Plus it is delicious. It can be eaten as with toast, fruits, jam, nuts, and so on.
This morning I mixed it with egg whites, oats, a little bit of sugar, salt, cinnamon, and cloves. Little patties out of this mixture were browned on an oiled skillet. This dish is called SYRNIKI.
Here is how I make TVOROG.
You will need: 1 lb of plain nonfat yogurt and 1 quart of Buttermilk.
Mix both yogurt and buttermilk in a bowl.
Cover the bowl with clear plastic.
Place the bowl in microwave. Set power to about 60%. Set time for 15 min.
Check after the time is up if whey (the liquid) is separated from solid and if not, add 2-3 minutes more. It should look like this:
Let it cool.
IF YOU HAVE A SLOW COOKER
Mix the ingredients in the pot itself.
Close the lid. Turn the pot on LOW and set the timer on 2 hours and 30 min.
When it is done, it looks like this.
Let it cool.
NEXT STEP FOR BOTH VERSIONS
In a sink place a strainer with 1-2 layers of cheesecloth. Since I make tvorog often, I have this special strainer. It is in a form of cone and whey drips out of it faster.
Before I had this fancy strainer, I did this:
It works just fine. Paper towel can be used instead of cheesecloth.
Let it drain for about 30 minutes or more.
When the liquid is not coming out anymore, you can put a paper towel on top of tvorog and press more liquid out by placing something heavy on top.
You do not have to do the last step if you like tvorog be moist. It depends on your taste.
Place tvorog in a container ans keep it in a refrigerator.
Bon Appétit !!