Tvorog - Russian Style Farmer'S Cheese - cooking recipe

Ingredients

1 gallon whole milk
1/2 cup plain yogurt

Preparation

Pour the milk into a large casserole.
Add the yogurt. The closer is the yogurt to the expiration date, the better. The milk should be relatively fresh though.
Mix and leave under a cheesecloth (so that it breathes) for about 48 hours. If the temperature in your house drops to 60F overnight, warm the casserole in the evening on slowest possible heat for about 10-15 minutes.
After 48 hours (possibly up to 72) the milk will have kefir's consistency and smell.
Put the casserole on the slowest possible heat for about 60-75 minutes. The contents of the casserole should warm up to 140F but not higher. At this stage a white lump should separate itself completely from a clean liquid.
Drain the liquid. You may preserve it (this is milk whey) to use in breads and pancakes.
Tie the lump in a cheesecloth, put it on a strainer, put the strainer to hang over the empty casserole and put a small lid with a weight over the cheesecloth for the complete draining.
Put the casserole with all the stuff into the refrigerator for 8-12 hours. The longer you keep it there the drier it gets (personal preference matters).