FOR SMALL GROUPS OF 4-8, FOR TWO, ONE-ON-ONE
4 hours — $65-$200 per person (cost of ingredients included)
Learn how to make fresh cheese at home, as well as all you need to know about various factors affecting the taste and texture of the homemade cheese.
Price includes demo, a portion of cheese to take home, and tasting of syrniki, healthy pancakes made with fresh cheese. At the end of the class, we will discuss sweet and savory variations of cheese pancakes and other culinary uses of tvorog as an ingredient.
Dictionaries usually translate tvorog as curd cheese, cottage cheese or sometimes farmer cheese. In some countries, it is classified as fresh acid-set cheese, though in Slavic cuisines it is traditionally considered a distinct fermented milk product. It is made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained.
Traditionally, fresh raw milk is placed in a warm place (24-26C/75-78F) for 24-48 hours to ferment by naturally present lactic acid bacteria. To start the process of fermentation in pasteurized milk, we need to add mesophilic Lactococcus starter cultures. Soured milk is slowly heated to 50-55C/122-131F to coagulate (curdle) milk proteins. After separated whey is strained, the taste of cheese is adjusted. It can be stored in a refrigerator for up to a week. Tvorog is used as an ingredient in sweet and savory dishes or served as is.