To make túró you will need:
4 liter 3.25% milk
1 liter 3.25% cultured buttermilk [buttermilk has to contain "active culture"]
Pour the milk and the buttermilk into a large stainless steel stockpot with ovenproof handles.
Cover and set it aside on the counter, near the stove or a warm place for 24-48 hours.
Let it sit until the mixture has the consistency of thick yogurt.
Take off the lid and move the stockpot with its contents into the oven and heat it at 200F (which is approximately 93.3 in Celsius) for 6 hours or longer. This will make the curd separate from the whey.
Test the consistency; it should be homogeneous curd throughout.
If in parts the curd still resembles yogurt, the túró is not yet ready. Put it back in the oven for a little while longer, never raising the temperature above 200F.
Meanwhile place a large sieve over a large bowl and line the sieve with cheese cloth.
When the curds and the whey are truly separated, pour the pot’s contents into the cheesecloth lined sieve. Most of the whey will run through the sieve.
Let the remaining whey drip down for 2-3 hours.
The 1.25 kg or 5 cups plus curd in the sieve will be real túró and it should last in the fridge for up to a week.
It was 11PM and my last batch was nowhere ready for separation. I turned off the oven and just left the pot with the half made curd sit in the oven overnight. The next morning I turned on the oven and by the afternoon we had túró.