Farmers Cheese or Tvorog (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 Quark, White Cheese, Gvina Levana, Fresh Cheese and many more names.
Easy Tvorog 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, this cheese was 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)!
How Do You Make Farmers Cheese?
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 Farmers Cheese or Tvorog in a recipe, and you are wondering what to substitute it with, don’t. Give this easy recipe a try.
Farmer’s Cheese can be made with cow’s milk, goat’s milk or sheep’s milk. Each milk will impact the flavor in it’s own way. Cow’s milk is the most common way available.
This 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, enjoy this easy recipe. Bon Appetit! Приятного аппетита!
Farmers Cheese Tvorog (творог)
This Farmers Cheese recipe is such a time saver using lemon juice or vinegar. Also known as Tvorog, Quark, White Cheese, Gvina Levana. Easy Tvorog or Farmers Cheese (творог)
- 4 litres of full cream milk
- a pinch of salt
- juice of 2 large lemons about 2/3 cup
Put the milk into a large pot with a lid, and add a pinch of salt.
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.
Remove from stove and add the lemon juice into the hot milk and stir.
Allow the curdled mixture to cool, for about 15 minutes.
In a separate bowl, place a colander lined with cheesecloth ready for the tvorog mixture.
Carefully pour the mixture into the lined colander. The curds stay in the cheesecloth and the whey in the bowl.
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).
Reserve some whey in a glass jar and refrigerate for future use in breads or crepes.
Untie the muslin and enjoy your tvorog!
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.