Farmer’s cheese or curd cheese (“TOO-RO”); It is often translated as cottage cheese, but it bears no relation to the more liquidy cottage cheese found elsewhere. It is commonly used as a stuffing for strudel and palacsinta, added to pasta, or just eaten plain. It is made from cow’s milk, unless it is specified as juhtúró, which means that is made with sheep’s milk.
Túró
Curd Cheese
Also known as “dry curd cheese”.
I mean “dry curd cottage cheese”.
Living in the UK, getting hold of this chease is very difficult. Does anyone know how it’s made?
Jo: Good idea…We’ll look around for a good recipe, and post it to the site!
Here’s how my Mom makes túró.
First of all you need good milk – not the kind of milk you can buy in cartons or bottles in supermarkets, go to a market and buy the milk from one of the nénis. There is a very nice stand on Skála piac.
Go home from the piac and simply forget to put the milk in the fridge: leave it in a dry warm place for a day (or two – it depends on how fresh the milk was) until it becomes aludttej (curds and whey). No need to make it quick and put it in warm oven or something, like most good things, túró also takes time. If you try to make aludttej of supermarket-milk, all you get is some bad-smelling green-black horror.
Take a piece of gauze or some cloth that is thick enough to hold the curd but lets the whey through (about 50×50 cm) put it over a bowl and put the aludttej in the gauze carefully. Then bind the corners of the cloth together and hang it over the bowl. The weight of the curd is supposed to press the whey out into the bowl. As soon as the dripping has stopped, open the cloth and enjoy the túró. You can also drink the whey separately (very healthy!) or cook it in soups or főzelék
thanks…that’s great! I’m going to make a batch of your túró this weekend.
This is definitely the best way to make turo, but as said before, it is difficult to get hold of good milk. Having nothing better, I tried it the simple way. Just got 4 pints of ordinary full fat milk from the supermarket, left it on the side for a few days to go off (you will see it curdling near the top! Tipped it into a cooking pot, boiled it, than just poured it over a sieve. Not the same taste as home, but close enough. A nice, dry, turo tasting cottage chese, that is as good for ‘turos csusza’ (cooked tagliatelle topped with turo and soured cream), and even in pancackes (mix with sugar, an egg yolk and a spoonful of soured cream).
Ricotta works very well for turo
I am addicted to Túró.
For many many years I made my own as in England it was not available. Ricotta my be similar in texture but I find it tasteless.
In recent years, to my delight, I discovered that most shops selling Polish foodstuff also sell the Polish equivalent to túró.
It is called twaróg and its as good as the original.
http://www.tastingpoland.com/food/polish_cheeses_twarog.html