Easy Tvorog or Farmers Cheese (творог)

This recipe is such a time saver when making Tvorog, Farmers Cheese, Quark, White Cheese, Gvina Levana and many more names.How to Make Quick & Easy Tvorog or Farmers Cheese (творог) PreparationHow to Make Quick & Easy Tvorog or Farmers Cheese (творог) curdsHow to Make Quick & Easy Tvorog or Farmers Cheese (творог) Drip Time
Easy Tvorog or Farmers Cheese (творог) is such a time saver when making fresh cheese. There are many different ways to make fresh cheeses, and they’re called by many names from different cultures. Tvorog or Farmers Cheese, Quark, White Cheese, Gvina Levana, Fresh Cheese and many more names.

Easy Tvorog or Farmers Cheese is a soft, tasty cheese that Russian’s farmers have made for centuries. Although not quite mainstream yet, it is available in specialty grocery stores in Australia, and more commonly in North America and Europe. Traditionally, tvorog or farmers cheese is made with raw milk which has been allowed to sour naturally. If you are looking for a traditional, natural tvorog recipe which is full of probiotics and health benefits, then see my Farmers Cheese Tvorog from Greek Yogurt but that recipe takes 3 days (good things take time)!

This is an easy tvorog shortcut recipe to bypass the naturally souring curdling process simply by adding a souring agent. In my case I use lemons, as my lemon tree seems to give me unending lemons, but you could also use white vinegar. I think it tastes milder than traditional tvorog, but still as tasty. If you are using tvorog or farmers cheese in a recipe, and you are wondering what to substitute it with, don’t.

This Easy Tvorog or Farmers Cheese recipe will be done quicker than running to the grocery store to buy or find a substitute. So if you’re needing tvorog or farmers cheese for syrniki, blinchiki, vareniki, paskha cheesecake, goose’s feet cookies or just wanting to eat some fresh, try this easy recipe. Bon Appetit! Приятного аппетита!
How to Make Quick & Easy Tvorog or Farmers Cheese (творог)

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How to Make Quick & Easy Tvorog Farmers Cheese (творог)
 
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Author:
Recipe type: Appetizer
Cuisine: Russian
Ingredients
  • 4 litres of full cream milk
  • a pinch of salt
  • juice of 2 large lemons (about ⅔ cup)
Instructions
  1. Put the milk into a large pot with a lid, and add a pinch of salt.
  2. Heat the milk on medium high heat, stirring occasionally to avoid burning. When the milk begins to start to boil (small bubbles appear at the edges of the pan), remove from heat.
  3. Remove from stove and add the lemon juice into the hot milk and stir.
  4. Allow the curdled mixture to cool, for about 15 minutes.
  5. In a separate bowl, place a colander lined with cheesecloth ready for the tvorog mixture.
  6. Carefully pour the mixture into the lined colander. The curds stay in the cheesecloth and the whey in the bowl.
  7. Tie the muslin into a knot to drain. Hang on a faucet over the sink for at least 4 hours, or on a kitchen cupboard handle with a bowl underneath, but best in the colander in the fridge overnight (or until you are happy with the consistency of the tvorog).
  8. Reserve some whey in a glass jar and refrigerate for future use in breads or crepes.
  9. Untie the muslin and enjoy your tvorog!
Notes
If you are in a hurry and don't want a dry tvorog, you can squeeze out the whey carefully with your hands, without hanging to drip. But that takes some of the fun out of the cheese making process, and may not be suitable for baking due to the moisture. Best to hang or apply extended pressure to your cheese.

©PetersFoodAdventures.com
How to Make Quick & Easy Tvorog or Farmers Cheese (творог)This recipe is such a time saver when making Tvorog, Farmers Cheese, Quark, White Cheese, Gvina Levana and many more names.

61 comments

    • Thanks Anna for stopping by! I look forward to reading your blog too! This is such an easy recipe too! I’ll be posting a cookie recipe this week made from this cheese which is outstanding! Check it out later this week! 🙂

      • Thank you so much, Peter! My husband will love this recipe as well — he loves to try new cheese recipes! Definitely looking forward to your cookie recipe!! 🙂
        ~ Anna

  1. I’ll have to try this recipe. I’ve always wanted to try to make cheese, but other recipes that I’ve seen often seem complicated, and I’ve always worried that it won’t turn out right.

  2. I’ll have to try this recipe. I’ve always wanted to try to make cheese, but other recipes that I’ve seen often seem complicated, and I’ve always worried that it won’t turn out right.

  3. Amazing post! Hey it’s called paneer (oops, already mentioned). Wonderful dishes can be made with it. Just few days back, I made Paneer tikki with potato. Very healthy too.

  4. Amazing post! Hey it’s called paneer (oops, already mentioned). Wonderful dishes can be made with it. Just few days back, I made Paneer tikki with potato. Very healthy too.

  5. I’ve been wanting to try this, but, I do have one question. When you say “full cream milk,” do you mean the whole milk that is available in any grocery store, or do I need to go to a farm and buy the milk raw? I was raised on a dairy farm, and our milk had the cream separated and floating on top. I can probably get the raw milk at one of the Amish farms, but not sure if this is what you mean.

    • Hi Mac, Thanks for checking my Tvorog out! Yes, I mean regular milk, with as much fat content left in the milk as possible, from a regular store. I was unsure what to call it, as so many countries have different names. In Australia, we say Full Cream, In Canada it’s called Homogenised Milk, or even Whole Milk. Just don’t use 2%, HiLo Milk, or Skim or Fat Free, Lo-Fat Milk. I find you get less tvorog if you use low fat milks. If you get farmers milk, thats awesome, but it doesn’t need to be raw, you can home pasteurize it before use, and that would make amazing tvorog. Otherwise just use regular milk, organic if affordable. (I wish I had an Amish farm around me!) 🙂

      • Thanks so much for your answer. Yes it is great, living in Amish country. We get to go to the Amish grocery stores, and you just wouldn’t believe how inexpensive the spices and flours are. All kinds of flours we can’t find in any grocery store. If you ever have the chance to go to one, don’t hesitate.

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