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.
