Tvorog

Also: творог, tvaróg, twaróg, farmer's cheese

Tvorog is made by souring milk with lactic bacteria, often simply by leaving it in a warm place, then warming it gently until the curd separates and draining it in a cloth bag. It is drier and more crumbly than German quark, with a fresh, slightly sour taste, and comes in different fat levels. Tvorog is eaten every day in Russia, Ukraine, Belarus and the Baltic states, with sour cream and sugar or jam for breakfast, and it is cooked into syrniki, small fried cheese pancakes, vareniki dumplings and the Easter dessert paskha. It is often served with smetana, sour cream, which is a separate dairy food and not a cheese.

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