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Homemade Farmer's Cheese

Homemade Farmer’s Cheese (Tvorog)

2090kcal
4 from 1 vote
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Prep 15 minutes
Cook 1 hour 30 minutes
Culturing 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. Made using gentle heat and a long culturing period with Greek yogurt, it creates the ideal texture for syrniki, varenyki, or simply enjoying with honey and fresh fruit.
Servings 2.2 lbs
Cuisine Eastern European

Ingredients

  • 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
  • Wooden Spoon
  • Cheesecloth or Clean Kitchen Towel
  • Large Colander Strainer

Method

Heating & Culturing
  1. Pour 2 gallons of whole milk into a large heavy-bottomed pot over medium heat. Slowly heat the milk to 190°F (88°C), stirring occasionally to prevent scorching.
  2. Remove from heat and allow the milk to cool down to 120°F (49–50°C).
  3. In a separate small jar, whisk 6 tbsp of Greek yogurt with a splash of the warm milk until smooth and fully incorporated. Stir this mixture thoroughly into the pot of milk.
  4. Preheat your oven to 230°F (110°C), then turn the oven OFF. Cover the pot with a lid, place it inside the warm turned-off oven, and leave it undisturbed for 8–10 hours while the milk curdles into curds and whey.
Setting the Curds
  1. Remove pot from oven. Use a sharp knife to make cross-cuts through the firm curds to help them heat evenly.
  2. Preheat the oven to 230°F (110°C) again, and place the pot inside for 1.5 hours.
  3. After 30 minutes, check that the internal temperature of the curds is between 105–113°F (40–45°C). Gently stir the curds once (taking care not to break them up too much), then return the pot to the oven for the remaining hour.
Straining & Storage
  1. Line a large colander with cheesecloth or a clean kitchen towel and place it over a large bowl or sink.
  2. Carefully pour the curds and whey into the lined colander.
  3. Allow the curds to drain for 1 hour for a soft texture. For a drier cheese (ideal for baking syrniki or varenyki), let it drain longer or transfer to the refrigerator to drain overnight.

Nutrition

Calories2090kcalCarbohydrates162gProtein117gFat110gSaturated Fat64gPolyunsaturated Fat4gMonounsaturated Fat24gTrans Fat0.005gCholesterol415mgSodium1322mgPotassium5220mgSugar167gVitamin A5577IUCalcium4278mgIron0.03mg

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