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[QUESTION] How different is Eastern European "tvorog" from American cottage cheese? (discuss.online)
submitted 3 days ago by ThePiedPooper@discuss.online to c/cooking@lemmy.world
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I'm an American living in Eastern Europe and I desperately miss cottage cheese - they just do not sell it here, and I desperately want it. What they do sell is Tvorog, which is seemingly similar to cheese curds but possibly not the same thing.

Apparently, cottage cheese is just cheese curds + heavy cream, so would tvorog + heavy cream end up as the same product?

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[–] pelya@lemmy.world 5 points 3 days ago

Home-made tvorog is just cottage cheese without the temperature or fermentation control, you just let the fresh milk get sour and curd on it's own then strain the curd. So it's more acidic and less uniform.

The commercialy produced tvorog is made using the skimmed milk after most of the fat is extracted to make butter, so it's like 1% fat and 10% protein. Cottage cheese keeps the fat content.

You can 'fix' tvorog to be more like cottage cheese by boiling it with fresh milk, it will remove much of the sourness and add back fat content.