Combine milk and buttermilk in an ovenproof dish. Cover and place the mixture in a warm location for 24 hours.
Preheat the oven to 100 to 120 C / Gas 1 (the lowest possible oven setting).
Place the mixture in the oven for 1 hour until the whey separates. Make sure the temperature is not too high as it will make the tvarog rubbery.
Leave in the oven to cool completely.
Strain the mixture through a triple layer of cheesecloth. Tightly wrap it in the cheesecloth and tie the top into a knot. Let the whey run off overnight by attaching by hanging it over your kitchen faucet so it can drain.
The fresh tvarog will be ready in the morning. Add some dried figs and sprinkle with almonds, or add other toppings of your choice.
Use fresh organic milk and whole buttermilk to make cottage cheese.