How to make túró at home

by | Nov 19, 2019

This is an extraordinary post because I’m sharing two homemade túró recipes from two Hungarian blogs (Zita éléskamrájából & Sarokkonyha). The reason why I have just simply translated the following two recipes and not providing my own photos in this case to illustrate the process is that in Hungary every store offers túró that I like; therefore, I don’t waste my time making my own cottage cheese.

However, many of you live in a place where it’s hard to find túró, if it exists at all. The aim of this post to help you make túró at home if store-bought is not available.

Update – 7th August 2023: I made túró because I needed whey. I took photos to show you the whole process (see them below).

Making túró calls for only one ingredient: whole (full-fat) milk (not UHT). Traditionally túró is made from soured milk, but it’s also possible to make it from fresh milk. In the latter case you have to add vinegar to the milk to curdle it.

Quantity of túró depends on the milk’s quality, but in general you can get 200-220 grams (7-9 oz) of túró from 1 liter (4 1/4 cups) of whole milk.

Below you find a traditional and a quick-made túró recipe.

Traditional túró recipe

Place full-fat milk in a glass bowl or big jar and cover it. (In a glass container you can see how the milk’s consistency changes.) Leave it to ferment and sour by keeping it in a warm place for a day or two.

Once the milk is fermented, it’s time to make túró. On top of the soured milk there’s a fatty layer: that’s sour cream. You can either remove it with a spoon and use it in different dishes (it keeps for 3-4 days in the fridge), or you can leave it, in this case your túró will be much creamier.

Sour cream and soured milk
After 48 hours milk fermented and sour cream formed on the top (about 1,5 cm / 1/2 inch thick) – photo:
Sour cream and soured milk
Sour cream and soured milk – photo:

Place soured milk in a saucepan and warm very slowly over the lowest heat possible. If you have a flame-tamer for underneath the saucepan, now’s a good excuse to use it. Gently stir the milk regularly to prevent it from burning on the bottom of the pan.

Insert a thermometer into the milk and heat until the milk reaches 45-50°C (113-122°F). The warmer the milk is, the drier the túró will be. Don’t exceed 60°C (140°F).

Above 40°C (104°F) milk starts to curdle. It’s done when túró becomes separated from whey. Turn off the heat.

Making túró
I don’t have a thermometer, so I used my finger to check the temperature. When the milk became pleasantly warm (it didn’t burn my finger), I turned off the heat – photo:

Line a colander with cheesecloth and set it inside a large bowl. Pour the mixture into the cloth. Bind the cloth and hang it ( keeping the bowl underneath ) to let the whey drip in the bowl below for a couple of hours or overnight. The longer you let the túró drain, the drier it will be.

Making túró
I poured the mixture in a colander lined with a cheese cloth – photo:
Making túró
I let it drip for 2 hours – photo:
Homemade túró
Homemade túró – 2 liters (~8 1/2 cups) of full-fat milk yielded 460 grams (~1 lb) of túró – photo:


Quick-made túró recipe


  • 2 liters (8 1/2 cups) full-fat milk
  • 4 tbsp 10% vinegar
  • 1 tbsp salt

Heat slowly the milk in a heavy-bottomed pan to 85-88°C (185-190°F) stirring regularly so the milk doesn’t burn on the bottom of the pot.

Remove from the heat, add salt, pour in vinegar and stir a few times. Let it rest for 30 minutes.

Meanwhile, line a colander with cheesecloth. Place the colander over another bowl to catch the whey that drips out. Spoon the solids from the pot into the lined colander, rinse with cold water and let it drain for 30 minutes.


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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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