Farmers cheese or tvorog, is an eastern european dairy product which is known as a cross between cottage and ricotta cheeses in North America. It could be enjoyed on its own, sprinkled over your salads, used in desserts, stuffed into pierogis and much more. Plus it’s super healthy for your digestive system!
The key here is a natural fermentation process that separates cheese curds from whey first in room temperature for 24 hours and then with the help of some heat. Fermented foods are excellent for your health. Check out my recipe for fermented apple kvass and pickles I have posted the other day.
There are many different recipes of how to make farmers cheese or tvorog. A lot of them require you to use several ingredients and many difficult steps. This recipe is very simple, and all you need is some good quality organic whole milk, buttermilk, salt, soup pot and a cheese cloth. If you can boil things, you can make this too!
It’s crucial to use good quality organic whole milk, and full fat buttermilk because there aren’t many ingredients in this recipe and any change in any one ingredient or method can have a big impact on the resulting flavor.
Ingredients:
4 l organic whole milk
1 l full fat buttermilk
pinch of salt
Equipment:
cheese cloth
wooden spoon
soup pot
fabric string
First, pour all the milk and buttermilk into a large soup pot and leave on your kitchen counter for approximately 24 hours. The next day you will see milk curdling and the mixture will start resembling yogurt consistency.
Then, place the pot over medium high heat and add a pinch of salt. While mixture is getting warm, you will see how it curdles even more. Do not stir, but occasionally run the spatula through the bottom of the pan gently to prevent scorching. The mixture will continue separating into two things – curds and whey. It is really magical to watch this scientific process right in front of you. Once the mixture is hot and starts to slowly come to a boil (do not boil), turn off the heat and let it sit for 15 minutes on the stove covered.
Next, put a colander over a stock pot, lay a damp cheese cloth in 4-6 layers over the colander and strain the cheese mixture through the cheese cloth. Whey is going to drain through and will leave you with the curds in the colander.
Leave it in the colander for another 15 minutes to drain and cool down. Then gather up the sides of cheese cloth and tie a string around the knot so you can easily hang it right over your stock pot with a wooden spoon. Keep the knot hanging over the pot until you see no more liquid dripping from the cheese cloth. This could take anywhere from 2 hours to overnight, depending on the consistency you prefer. If you prefer dryer and crumblier consistency press the farmers cheese with heavy weight and place in the fridge overnight.
Untie the knot and unwrap the cheese cloth. Your farmers cheese, a.k.a. tvorog, is done! Admire your work and pat yourself on the back for making something delicious with only two ingredients not counting salt. Not bad, eh?
Store in the airtight container in the fridge for up to a week and use in baking, crepes, pancakes, salads and more!
Also never waste that gold liquid whey! There are so many uses for whey, like desserts, bread, soups, skincare and even in your garden!
- 4 l organic whole milk
- 1 l full fat buttermilk
- pinch of salt
- Equipment:
- cheese cloth
- wooden spoon
- soup pot
- fabric string
- Pour all the milk and buttermilk into a large soup pot and leave on your kitchen counter for approximately 24 hours.
- The next day you will see milk curdling and the mixture will start resembling yogurt consistency.
- Then, place the pot over medium high heat and add a pinch of salt. While mixture is getting warm, you will see how it curdles even more. Do not stir, but occasionally run the spatula through the bottom of the pan gently to prevent scorching. The mixture will continue separating into two things – curds and whey. Once the mixture is hot and starts to slowly come to a boil (do not boil), turn off the heat and let it sit for 15 minutes on the stove covered.
- Next, put a colander over a stock pot, lay a damp cheese cloth in 4-6 layers in the colander and strain the cheese mixture through the cheese cloth. Whey is going to drain through and will leave you with the curds in the colander.
- Leave it in the colander for another 15 minutes to drain and cool down. Then gather up the sides of cheese cloth and tie a string around the knot so you can easily hang it right over your stock pot with a wooden spoon. Keep the knot hanging over the pot until you see no more liquid dripping from the cheese cloth. This could take anywhere from 2 hours to overnight, depending on the consistency you prefer. If you prefer dryer and crumblier consistency press the farmers cheese with heavy weight and place in the fridge overnight.
- Untie the knot and unwrap the cheese cloth. Your farmers cheese, a.k.a. tvorog, is done! Admire your work and pat yourself on the back for making something delicious with only two ingredients not counting salt. Not bad, eh?
Could you tell me exactly how much whole milk and buttermilk to use. 4 cups of whole milk? One cup of buttermilk? Or?
I think it is indicated, but it is a little hard to read the way it is written – that “l” with 4 and 1 is supposed to be an L for liter – it should be capitalized 🙂 it is a little confusing with lower-case
I just made this and it came out perfect!. I used 1 gallon of milk and 1 quart of buttermilk.