[skirmish]

(I am from Eastern Europe). "Tvorog" / "Творог" is almost identical to commonly available cottage cheese. I buy the latter in big tubs from Costco and eat it almost every day for breakfast (with whatever fruits are on hand, or with raisins and nuts in the worst case).

[blks]

Yeah, I actually learned how to make it myself, although it requires access to kefir/piimä, or making it yourself first. Once you have it, it’s very easy to make it, although often unnecessary when local eastern shops have it quite cheap.

Not sure about availability in the US, in EU cottage cheese often is sold as much more creamy spread, like Philadelphia cheese.

[skirmish]

You may be calling it "quark" then? From a quick search:

"The two most common translations of tvorog are cottage cheese (common in the US) and quark (common in Germany). The process of making these different cheeses is quite similar: you take fermented, acidized or sour milk, and separate the curds from the whey. For cottage cheese, cream is added to the curds before they’re packaged, and for quark, the curds are not overly dried so the curds come out quite soft and creamy. Tvorog, on the other hand, is most often packaged as dry grainy pieces of curd."