Russian cottage cheese, called tvorog, is a special product that is different from cottage cheese popular in other countries.

Tvorog is made from heated low-fat milk by the process of lactic fermentation but without rennet which is essential for making cheese. The fermented milk separates into a solid substance and whey, which is drained. The resulting product has a pleasant, slightly acidic taste and soft-elastic texture.

Tvorog has a unique nutritional value. It contains proteins that are digested more easily than meat protein, and therefore tvorog is particularly suitable for children, as well as for people who exercise intensly. Tvorog is also rich in calcium that maintains bone and teeth strength so it is good for the elderly.

Tvorog is often consumed as is or it is used for making other dishes. There are dozens of different appetizers, main courses and desserts in which tvorog is one of the ingredients. Many Russians are used to having tvorog for breakfast, usually with sour cream, sugar or jam. One of the most popular main courses in Russia is pancakes with tvorog. Tvorog desserts with different fillings are also very popular. Even the most important Christian holiday, Easter, is celebrated with a special tvorog dish which has the same name as the holiday itself.

Here are a couple of recipes of unusual, but very healthy dishes made from tvorog:

  • Fat-free tvorog is mixed with finely chopped green onions, parsley and dill, salt, pepper and fat-free sour cream. Spread the resulting paste on rye bread toast and you get a delicious, healthy and nutritious breakfast.
  • Beetroot salad with cottage cheese is also cooked very easily. Boil beets, cool them off and grate. Add low-fat tvorog, a pinch of coriander powder, salt, pepper and fat-free sour cream. Mix thoroughly and you’ll get an attractive, delicious and healthy salad.

Bon Appetit!