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Tvorog

Used in 4 recipes on RecipeWiki.

Tvorog is the fresh curd cheese of Russia and much of Eastern Europe, soft and crumbly with a clean, lightly sour, milky flavour, somewhere between cottage cheese and ricotta but drier than either. It is the heart of many sweet dishes: pressed with butter and sugar into the Easter Paskha, mixed with egg and a little flour for the fried Syrniki, and baked into Zapekanka and the open buns called Vatrushka. Its moisture varies a great deal, so drain wet curd in muslin before using it, or the mixture will spread and weep. The closest substitutes are farmer's cheese or well-drained cottage cheese pushed through a sieve.

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Recipes with tvorog

Paskha — shot from directly overhead: sweetened curd cheese beaten with butter
4 photos

Paskha

Sweetened curd cheese beaten with butter, egg yolks and candied fruit, then drained overnight in a pyramid mould.

12 hr 55 minServes 10
DessertsRussianVegetarian
Syrniki — shot from directly overhead: fried curd-cheese fritters made from drained tvorog
3 photos

Syrniki

Fried curd-cheese fritters made from drained tvorog, crisp at the edge and soft in the middle, eaten with soured cream.

3 hr 5 minServes 4
BreakfastCheeseRussian
Vatrushka — shot from directly overhead: yeasted buns pressed into a ring around a well of sweetened curd cheese
3 photos

Vatrushka

Yeasted buns pressed into a ring around a well of sweetened curd cheese, baked until the filling sets to a soft custard.

2 hr 25 minServes 10
BreadRussianVegetarian
Zapekanka — shot from directly overhead: curd cheese baked with semolina
3 photos

Zapekanka

Curd cheese baked with semolina, egg and raisins into a light set pudding, eaten warm with soured cream.

1 hr 25 minServes 6
BreakfastRussianVegetarian