Tvorog, or what most Americans know as farmers cheese, is one of the staples in Russian cooking. It’s mentioned in literature from as far back as 700 years ago. It’s made by separating milk curds from whey through a natural process so that it keeps a lot of the milk enzymes and minerals when made with raw milk. Because whey is what contains most of the lactose, this cheese has very little, if any, of it, and is tolerated well by folks with dairy allergies. Plus the fermentation makes it even more easily digestible.
I often make my own following these directions. Or buy it from Amish Healthy Foods, which makes one of the best kinds of tvorog I’ve ever had. You can probably find it at local ethnic stores that have Russian or Polish sections.
You can buy it from most supermarkets, LifeWay brand is the most common. Make sure the ingredients are only milk and culture, avoid those with ‘potassium sorbate’ added.
I make this little treat for my toddlers when I feel they haven’t had enough protein. Tvorog is very high in protein. I serve them some roasted pumpkins seeds along with it. It tastes best after it has been refrigerated for a while. I scoop it out of the mason jars, put it in little dishes and sprinkle with pumpkin seeds.
- 1 cup farmers cheese
- 2 tablespoons maple syrup
- 1 raw egg yolk from pasture raised chicken
- 1/4 cup kefir ([url href=”https://www.beetsandbones.com/make-kefir-and-why-you-should/” target=”_blank” title=”How to Make Kefir, and Why You Should”]how to make kefir[/url])
- 1 teaspoon vanilla syrup
- Whip egg yolk until it turns lighter color.
- Add the rest of the ingredients, and mix everything together.
- Before serving, top with fresh raspberries and toasted pumpkin seeds.
