Twaróg – Polish Spicy Curd Cheese
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet layered cheese, preferably Polish (Twaróg tlusty, 275 g)
- 1 cup sour cream, Polish (Smietana, 200 g) or crème fraîche or sour cream
- some whipped cream, possibly
- 1 spring onion (s)
- salt and pepper
- possibly chives
Print Recipe
Pin Recipe Instructions
- Roughly mash the Twaróg in a bowl, mix with Smietana, season with salt and pepper. Cut the spring onions into very fine rings and mix in. If you want, you can also add chives. And if you like it very creamy, stir in a few spoons of liquid or lightly whipped cream.
- This spicy curd cheese is often on the breakfast buffet in Polish hotels. I`ve tried different combinations, this one tastes best for me.
- Twaróg is very dry, so the quark dish is nice and crumbly. They are easy to store in the refrigerator in a screw-top jar (add spring onions and chives just before serving).
- Twaróg and Smietana are available in Polish shops in different fat levels. I took Twaróg with 8 g fat per 100 g (Twaróg tlusty) and Smietana with 18% fat. You can replace the Twaróg with layered cheese and the Smietana with sour cream or crème fraîche.
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