Sep/Oct 2018 Current Moscow Time: 02:13:05
19 September 2018


  The world’s biggest country, in a magazine. Since 1956.

Food of the Gods

Author: Nadezhda Grebennikova
Translation: Paul E. Richardson
Illustrations/Images by Yulia Atayeva


Mar/Apr 2017
Cuisine
Page 60   ( 2 pages)


Summary: We look at the special place in Russian culture occupied by tvorog, and of course offer a tasty recipe...


Extract:

Tvorog is a brilliant foodstuff. In fact, very little can touch it in terms of nutritional value, tastiness, and simplicity of preparation. What tvorog is, is the dense mass of protein that is left behind when the watery whey is removed from sour, curdled milk. In essence, tvorog is the best part of milk.

As with bread and beer, tvorog has no native land, nor precise date of birth. Yet it is most popular and best-known in Eastern and Central Europe. And in each country where people love and consume tvorog, there are certain ways it can be made, and there are several dozen beloved dishes in which it plays a part. But in Russian cuisine tvorog occupies a very special place.

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