Pot Cheese (twaróg, ser biały, quark, творог (tvorog))

Pot Cheese (twaróg, ser biały, quark, творог (tvorog))

Make fresh pot cheese that is used in many Polish, German, Russian, and Ukrainian desserts, such as cheesecake and cheese-filled crepes. To make, mix Greek or Indian-style yogurt into milk, let stand for 4-7 days, heat for about 45 minutes, let cool 2 hours, and then strain through a kitchen cloth set in a colander. The whey that is strained from the cheese can be used for other purposes.

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Pot Cheese (twaróg, ser biały, quark, творог (tvorog))

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