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.

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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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