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Cheese from Russia, Ukraine, Belarus and the former Soviet Union
Tvorog is a fresh acid curd made by souring pasteurised milk with lactic bacteria at about 28–32 °C until it sets, sometimes helped by a little rennet. The curd is cut, warmed to push out whey, drained in bags and pressed, then chilled. In Russia it is a dairy product of its own, not counted as a cheese. Made in 6 steps over 7.3 h – 18 h. The longest step, sour until the milk sets, takes 6–12 h (Goryachevskikh A.V. (reviewer Minukhin L.A.)…). Lactococcus, dominant in tvorog made from raw milk and Streptococcus, dominant in tvorog made from pasteurised milk do most of the fermenting.
| Main step | 6–12 hReported[goryachevskikh2022][strok-belstu] | Sour until the milk sets |
|---|---|---|
| Temperature | 78–87 °CReported[goryachevskikh2022][strok-belstu] | Pasteurise the milk |
| Acidity | pH 4–5.5Measured[kochetkova2022] | Chill and pack |
| Skim or standardised cow milk · The acid method suits skim and low-fat tvorog best, because heating the curd loses fat[goryachevskikh2022] | |
| Lactic starter or bacterial concentrate · Dose depends on the starter's activity; thermophilic streptococci and lactococci for fast souring[goryachevskikh2022] | |
| 400 g per tonne of milk | Calcium chloride (as a 40 % solution) · Added when the curd would be too soft[goryachevskikh2022][strok-belstu] |
| 1 g per tonne of milk | Rennet, pepsin or another enzyme preparation · Acid-rennet method only[strok-belstu] |
| Starter | defined-culture (lactic starter or bacterial concentrate) | backslop or spontaneous at home |
Total time across the recorded steps: 7.3 h – 18 h
What changes: The milk is pasteurised at 78–87 °C
Output: pasteurised milk.
Microbes at work in this step
heat kills most milk bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tvorog is set mainly by lactic acid, with little or no rennet. The cut curd is warmed to push out whey, then drained in bags and pressed, which can leave it crumbly. In Russia it is graded by fat content as a dairy product of its own, not as a cheese.
Industrial tvorog is made from pasteurised milk and is chilled right after pressing to stop souring. Tvorog made from raw milk at home carries a different, Lactococcus-led flora.
Every number is labelled with how it is known. How this atlas is made
In modern Russian usage tvorog is not counted as a cheese (Kochetkova et al. 2022).
