Homemade Farmer’s Cheese

Growing up, homemade farmer’s cheese was a staple in our household, a versatile ingredient that found its way into many of our daily meals. Whether it was enjoyed with a dollop of sour cream and a drizzle of honey or jam, used as a filling for syrniki (a type of Farmer’s cheese pancake), or folded inside for varenyki, farmer’s cheese was a beloved comfort food. It was more than just a breakfast or snack; it was a taste of home, rich in tradition and flavor.

I still continue to make farmer’s (cottage cheese) almost every other week. I don’t know why I didn’t share the recipe earlier, but today, I’m excited to finally bring this cherished part of my heritage to your kitchen. The recipe below will make 1kg of Cottage Cheese.

Ingredients:

• 2 gallons (3.8 liters) of whole milk
• 6 tablespoons of plain Greek yogurt (full-fat is best)

Equipment:

• Large pot
• Thermometer
• Wooden spoon
• Cheesecloth or a clean kitchen towel
• Colander (strainer)

Directions:

Heat the Milk

• Pour the whole milk into a large pot and place it over medium heat.
• Slowly heat the milk to 190°F (88°C), stirring occasionally to prevent scorching.
• Allow the milk to cool down to 120°F (49-50°C).

Add the Greek Yogurt

•  Once the milk has cooled to 120°F (49-50°C), remove it from the heat.
•  In a separate jar, mix 6 tablespoons of Greek yogurt with some warm milk. Stir well until fully incorporated.
• Stir the yogurt mixture into the milk, ensuring it’s well incorporated.

Let the Milk Curdle

• Preheat the oven to 230°F (110°C), then turn it off.
• Cover the pot with a lid and place it inside the warm oven. Leave it undisturbed for 8-10 hours. During this time, the milk will curdle, forming curds and whey.

Check the Curds

•  After the resting period, check the curds. They should be firm and separated from the whey, which will appear as a clear, yellowish liquid.
• Make cross-cuts through the curds with a knife to help them heat evenly.
• Preheat the oven to 230°F (110°C) again, and place the pot inside for 1.5 hours. After about 30 minutes, remove the pot and check the internal temperature of the curds, which should be 105-113°F (40-45°C). Gently stir the curds, trying not to break them, and then return the pot to the oven.

Strain the Curds

•  Line a colander with cheesecloth or a clean kitchen towel, and carefully pour the curds and whey into it.
•  Let the curds drain for about 1 hour. For drier curds, allow them to drain longer. (You can also let them drain overnight in the fridge.)

Use the cottage cheese as desired.

Enjoy!

Homemade Farmer’s Cheese (Tvorog)

4597kcal

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Prep 15 minutes mins

Cook 1 hour hr 30 minutes mins

Culture Time 10 hours hrs

Total 12 hours hrs 45 minutes mins

A staple of Eastern European heritage, this homemade farmer’s cheese is creamy, mild, and incredibly versatile. Unlike store-bought versions, this traditional method uses gentle heat and a long culturing period with Greek yogurt to create the perfect texture for syrniki, varenyki, or simply enjoying with honey and fruit.

Servings 2.2 lbs

Cuisine Eastern European

Ingredients

1x2x3x

Dairy

• ▢ 2 gallons (7.6 liters) Whole Milk
• ▢ 6 tbsp Plain Greek Yogurt (Full-fat is best)

Equipment

• ▢
  Large Heavy-Bottomed Pot (to prevent scorching)
• ▢
  Digital Thermometer
• ▢
  Cheesecloth or Clean Kitchen Towel
• ▢
  Large Colander
• ▢
  Wooden Spoon

Method

Prevent Sleep ModePrevent Sleep Mode

Heating & Culturing

1. Pour the milk into a large pot over medium heat. Slowly heat to 190°F (88°C), stirring occasionally.
2. Remove from heat and allow the milk to cool down to 120°F (49–50°C).
3. In a small jar, whisk 6 tbsp of Greek yogurt with a little of the warm milk until smooth. Stir this mixture back into the large pot of milk.
4. Preheat your oven to 230°F (110°C), then turn it off. Cover the pot and place it in the warm oven for 8–10 hours until curds form.

Setting & Straining

1. Use a knife to make cross-cuts through the firm curds to help them heat evenly.
2. Preheat the oven again to 230°F (110°C). Place the pot inside for 1.5 hours.
3. After 30 minutes, check that the internal temp of the curds is between 105–113°F (40–45°C). Stir gently once.
4. Line a colander with cheesecloth. Carefully pour the curds and whey into it.
5. Let drain for 1 hour. For a drier cheese (ideal for baking), drain for several hours or overnight in the fridge.

Nutrition

Calories4597kcalCarbohydrates357gProtein258gFat243gSaturated Fat141gPolyunsaturated Fat8gMonounsaturated Fat52gTrans Fat0.01gCholesterol913mgSodium2909mgPotassium11483mgSugar367gVitamin A12268IUCalcium9412mgIron0.1mg

Notes

This recipe uses 2 gallons (7.6 liters) of milk to produce approximately 1kg of cheese. If you wish to make a smaller batch, you can halve the ingredients, but ensure your pot is appropriately sized to maintain temperature.

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