Russian Tvarov is a traditional Russian dairy product. It looks like a kind of cheese or curd, which is made by fermentation. It is similar to Indian cheese or curd, but its texture is softer, grainier and less salty. In Russia it is a staple food item, eaten as breakfast, dessert or snack. Or Putin’s favorite breakfast. He also takes it with him on foreign trips.

Twarov was created by farmers in the 10th century
The history of Tvarov is linked to Slavic culture, dating back to the 10th century. Tvarov is a Slavic word meaning ‘fermented milk’. It was a cheap and nutritious food for peasant families in ancient Russia because the cold climate of Russia did not allow milk products to spoil.

Today it is found in every house in Russia. Many people, including Putin’s grandfather Spiridon Putin, considered it a symbol of traditional Russian food, which is also reflected in Putin’s diet. Every person in Russia eats 15 kg of tvarov annually.

After all, how is this Twarov made?
According to The Moscow Times, making tvarov is very simple and can be easily made at home. For this, milk and starter culture (like curd or lemon juice) is required…

• First of all, heat 1 liter full-fat milk lightly, but do not let it boil.
• Mix curd or lemon juice in it and keep it for 10-15 minutes. The milk will curdle and the solid part will separate.
• Strain through a muslin cloth and hang for 4-6 hours so that the extra water drains out.
• Here, soft and grainy twarov is ready. It can be kept in the refrigerator for 3-4 days.

How is Putin’s Tvarov different?
Putin prefers Tvarov with a more granular texture. It has less fat and is beneficial for health. 100 grams of Putin contains approximately 100-150 calories, 18 grams of protein and 5 grams of fat. It contains 150-200 mg calcium, 3-4 grams carbs, probiotics and vitamin B12. Being high in protein, it controls appetite, that is why Putin travels abroad with only salad and tavarov.

Even cows get special treatment for Putin’s twarov. According to a report published in Russia Today, Putin’s Tvarov comes from a special farm outside Moscow, where milk-yielding cows are monitored 24 hours a day.