Tvorog, aka Farmers Cheese, is so damn awesome! The best description is cottage cheese with pretty much all moister removed. Although texture and taste are different. I mix it with some fage honey, in a tortilla wrap for breakfast, I mix it with steel cut oats horse radish cheddar cheese in a tortilla wrap for lunch (or skip tortilla wrap and increase oatmeal amount). Just wanted to share my latest obsession. :)
Only downside it is expensive and kind of hard to find. Local Costco sells it at reasonable price, but it's full fat. I did find some lowfat in local Whole Foods which, but it's much more expensive. So I am just sticking to full fat from Costco and adjusting things accordingly. On the bright side it lasts longer. The reason with whole fat thing is mainly because I like to use it to increase my protein intake and fat in the dishes I use comes from other sources. So no need to post "fat is good". 
UD
Here's a recipe for it: http://yulinkacooks.blogspot.com/2006/04/how- to-make-tvorog-farmers-cheese.html
I've only made cheese (paneer) once - it was good, but the yield was low enough that I'm not sure it represented a cost savings. It was awfully tasty, though.
Is it similar to paneer? I make that every now and again. I've never heard of tvorog, though.
PS. Fat is good. 
Original Post by merylwhite1:
Is it similar to paneer? I make that every now and again. I've never heard of tvorog, though.
PS. Fat is good.
Yeah, seems like it. I might try making it, but whole process assumes presence of culture. With milk sold in U.S. being posturized will it still work? Maybe that is what buttermilk is for?
UD
Yeah, milk is pasteurised over here too and I can still make it. I just add some lemon juice to milk, leave it to curdle and then drain the whey away so I'm just left with the curds. Then I squeeze out the curds, mold them into a ball, wrap the ball in a dishcloth and weigh it down with a chopping board so that any last moisture is pressed out.
Bingo - fresh cheese.
