The easiest and at the same time the most difficult thing in making tokány is that you can cook it as you like it. There are so many variants known that the word tokány...
This is what Hungarian cottage cheese looks like
You often ask me what kind of cottage cheese 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.