如何在家制作地道的俄罗斯酸奶油（Творог）
将全脂牛奶加热至约85°C，然后加入柠檬汁使其凝结，静置5-10分钟使凝乳变硬。如果不想等待，可以加快过程至约5分钟，但较长的静置时间会得到更干燥、更紧实的凝乳。此版本的重点是保持整个过程中的细腻质地。 将乳清和乳清蛋白倒入细布中，过滤15-20分钟，然后将布料收紧轻压，使整个团保持完整。剩余的湿分就是乳清；你可以留着做燕麦粥，或者丢弃。人们说这种奶酪非常百搭，可以搭配香草或少许盐，快速制作出柔软…
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