MAKE TWARóG (Polish curd cheese) AT HOME

Making Polish twaróg (curd cheese, pot cheese or former cheese) at home is easy and fun. One way is to pour 4 pints of commercial room temperature buttermilk and 1/2 a pint of commercial fork-blended sour cream into heat-proof pot and keep in warm (over 25 degree) place until it clabbers (overnigth or several days). Then heat gently until curds float up let drip-dry in strainer (sieve). The liquid drippings is drinkable whey -- good for hangovers!) You will get a soft curd cheese. For a former sliceable cheese, strain through cheesecloth and twist into a ball. Keep twisting until all dripping stops.

more fun when you milk cow yourself..haha

how did it come out? didn't you overheat?:)

does commercial mean pasteurized in this case? i really can't get anything else here.

Yes, commercial means industrially preapred and sold in shops. Nearly all commercially sold milk is pasteurised.

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

Non-pasteurised is best!

Non-pasteurised. Twarog or butter is nothing but fat so u need milk with high level of fat.

yeah, this is actually the way to go.. i have not been able to make twarog from anything else as pasteurised milk doesn't really curd but spoils.. you have to do other stuff to it to make it work. fresh milk curds nicely and is really the healthiest way to go here