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Homemade Farmer's Cheese

Homemade Farmer’s Cheese (Tvorog)

4597kcal
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Prep 15 minutes
Cook 1 hour 30 minutes
Culture Time 10 hours
Total 12 hours 45 minutes
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

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

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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