Homemade Farmer's Cheese (Tvorog)
Easy recipe for Homemade Farmer's Cheese, or so called tvorog. It is a fresh cheese, similar to ricotta or pressed cottage cheese. See blog post for recipes with farmer's cheese.
Cost: $3-5
Ingredients
- 3 liters Whole Milk about 12 cups or 100 oz
- 1/2 liter Kefir or Buttermilk about 2 cups or 17 oz
- 2 tbsp, heaping Sour Cream full fat
Instructions
- Mix all the ingredients in a large pot.
- Cover with a lid and let sit on the counter for 24-48 hours, depending on the temperature in your kitchen. The warmer it is, the faster the fermentation process goes. You want the mixture to get thick and similar in consistency to a plain yogurt. Do NOT mix!
- Heat up the mixture on the stove on the lowest setting for 30-40 minutes, or until the cheese starts to separate from the whey. The whey will look yellow-greenish and the cheese curds will be white. Stir occasionally if you like small curds, or don't stir at all if you prefer large curds. Do NOT let the mixture come to a boil!
- Turn the heat off, as soon as the whey separates from the cheese curds. Cover with a lid and let sit for 10-15 minutes.
- Tie a knot with your cheesecloth and squeeze out all the excess liquid. You could also leave it hanging over a bowl overnight.
- Use farmer's cheese in your favorite recipes or refrigerate for up to a few days.
Notes
What you might need: