Farmers Cheese

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)

Course Cheese
Cuisine Russian, Ukrainian
Keyword Farmer's Cheese
Prep Time 4 hours 5 minutes
Cook Time 25 minutes
Total Time 4 hours 30 minutes
Author Peter's Food Adventures


  • 4 litres of full cream milk
  • a pinch of salt
  • juice of 2 large lemons about 2/3 cup


  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!

Recipe 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.