Fresh Pressed Cottage Cheese (oven version)
Learn how to make fresh pressed cottage cheese (or farmers cheese, or tvorog) in the oven, using just one ingredient - plain yogurt!
Prep Time 5 minutes mins
Cook Time 3 hours hrs
Course Breakfast, Dessert, Snack
Cuisine European
- 3 750g containers plain yogurt
Preheat oven to 300° F.
Empty yogurt into an oven-safe dish. Place the dish, uncovered, into the oven for 2.5 to 3 hours. The yogurt will curdle into a uniform mass that is slightly yellow in colour while the liquid whey will be bubbling around the edge of the dish.
Once the yogurt is done cooking, line a large strainer with cheesecloth and place it over a large bowl. Once the dish has cooled enough to handle, very carefully pour the contents of the dish into the strainer, making sure to pour away from your body to avoid any splashes. Immediately, the whey will start pouring through the strainer and collecting in the bowl. Allow the cheese to drain like this for several hours, preferably overnight. Simply cover the draining cheese and place the whole setup (bowl and strainer) into the fridge overnight.
Once the tvorog has drained, simply remove it in the cheesecloth and turn out onto a plate or into a glass storage container.