elements, food, ingredients
Comments 2

Polish Cottage Cheese

Name and pronunciation: twaróg [t-fah-rook]
Description: cottage cheese
Type of cuisine: Eastern European

Twaróg is dry variety of quark very popular across various Eastern European cuisines. In Polish, another name for this kind of cheese is simply “white cheese” ser biały [seh-r biah-we]. It is delicate, crumbly and slightly sour. Unfortunately, it has to easy replacement in local shops, but you can get in any Polish shop. It is worth the trip!

Uses:

Pierogi, pierogi leniwe (lazy pierogi), sernik, traditional Polish pancakes, pasta, cheese spreads.

Tips:

01
There are few types of cottage cheese. You can choose between full-fat 10%, semi-skimmed 5% and skimmed 0,5%. I always choose full-fat option. It is creamy and it is truly best for cooking and baking.

02
If you are planning to bake a traditional Polish cheese cake, look for an option that is pre-ground cheese available in 1 kg buckets. Otherwise, you will have to do it yourself three times!

Enjoy!

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I believe food has an amazing potential of bringing people of many different cultures together and is the best way to cross-over to a different part of the world without ever leaving your kitchen.

2 Comments

  1. Pingback: Delicious Pierogi with Cottage Cheese | Our Eastern Kitchen

  2. Pingback: Sweet Crêpes with Creamed Cottage Cheese Filling | Our Eastern Kitchen

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