Combine the milk with the yoghurt in a lidded container, such as an ice cream container or yoghurt maker. Stand in a very warm place until the mixture resembles yoghurt. A yoghurt maker is ideal for this part of the process.

The temperature and length of time to form the yoghurt stage will effect the taste. Tvorog should have a 'bite' to it, but if you keep it too long at this stage it can become bitter.

Reserve around half a cup of the yoghurt mix and keep in the fridge to start your next batch of tvorog.

Tip the remainder of the mix into a saucepan and place on the stove at a low temperature. Allow the mix to come to a gentle bubble, do not stir.

Leave the saucepan on the element until the mixture separates into curds, resembling the texture of cottage cheese, and the yellow watery whey. Turn off the heat and leave to cool.

Line a colander with 3 layers of muslin. Place the colander into a larger bowl or in the sink. Pour the mixture from the saucepan into the muslin and allow the whey to drain out.

When most of the liquid has drained out, draw the ends of the muslin together at the top and secure with a rubber band or knot to form a bag. Hang the muslin bag over a tap to drain thoroughly. The tvorog should be very dry - much drier than cottage cheese.

Remove the tvorog from the muslin and store in a container in the fridge.

Makes around 250g of tvorog. To make more just double the amount of ingredients.