Homemade Farmer’s Cheese (tvorog)
My mom’s method for Homemade Farmer’s Cheese. So easy, fresh and delicious every time. Takes less than an hour to make and enjoy hours later once cooled and drained. A 2-ingredient recipe that you will always want to make and keep in your fridge!
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Homemade Farmer’s Cheese is very easy to make. It only requires 2 ingredients: milk and vinegar. It’s truly amazing and if you try it, you will want to always have some on hand in your refrigerator. We like to enjoy it for breakfast or as snack with cup of tea or coffee. It’s good idea to always have some already made in refrigerator.
My mom always made this cheese with vinegar and it works magic every time. It’s cheap to make as you don’t need any extra dairy to make it besides milk. It’s a huge time saver as it only takes less than an hour to make and once cooled, you drain it and use it. There is no way I would want to wait days for cheese to form. When I start something, I like to get it done that same day (preferably). I have seen different methods online for homemade farmer’s cheese, but I found my mom’s recipe to always have the best flavor, texture and no unusual aroma to it.
I had never seen farmer’s cheese at my local stores. Probably because not all stores sell it, therefore, I never noticed. Fresh homemade is always better and I know the quality of my cheese. With organic milk and vinegar, I spend $7 maximum to make around 4-5 cups of farmer’s cheese. Most times, I would catch organic milk reduced in price with few days left until expiration date and that would make my cheese about $4. Such a great penny saver!
Farmer’s cheese is one of the easiest and delicious fillings to use for rolls, pastries, cakes and more. Like most Ukrainians, I LOVE farmer’s cheese and I bake a lot with it.
Best Milk for Homemade Farmer’s Cheese:
Try to use good quality milk. How do you know if it’s good quality? You really don’t. But, brands such as Organic Valley or Smith Brothers always were the best and always provide quality cheese. In fact, Organic Valley is the only milk I buy lately.
Use 2% or whole milk. Try avoiding 1% or anything below. Cheese with 1% turns out like sand. The million pieces don’t really connect and it’s hard to work with when baking. It just falls apart. Whole milk creates the best cheese. The cheese turns out thick and rich in flavor. The 2% is a bit thinner and works great as well. I try my best to avoid half & half and heavy cream, even if to add a bit to the rest of the milk. You will have hard time draining the cheese, as the cheese will look more like pudding in your pot and get stuck in the cheese cloth.
Can You Freeze Homemade Farmer’s Cheese?
Yes! I sometimes do it, but not often. To freeze cheese: cool, wrap in plastic food wrap and place into freezer bag. Keep up to 3 months. The frozen cheese texture differs a bit from freshly made cheese and becomes a bit fall-apart, but works great for Cheese Pancakes (sirniki) and other breakfast recipes. Therefore, I do it all the time. I take the cheese out to thaw overnight at room temperature to use in the morning. My family loves sirniki; kids especially.
Important Tips for Making Farmer’s Cheese:
1. Use Heinz distilled white vinegar for best results. My mom has tested different brands and from some of the brands the cheese didn’t want to turn out the way it’s supposed to.
2. Use stainless steel pot if you have one. The nonstick takes forever to bring the milk to bubble and you will most likely end up with milk scorching at the bottom of the pot.
3. Use Flour Sack Towel instead of cheese cloth. I bought it at my local Walmart and cut into 4 squares. It’s thick and works perfect for cheese making. Wash used flour sack towel in hot water with lightly soapy water, dry and re-use. From experience, cheese gets stuck in cheese cloth and usually they are pricier and one time use.
Farmer’s Cheese Ingredients:
- 1 gallon whole milk (I use Organic Valley)
- 1/2 cup Heinz distilled white vinegar
How to Make Farmer’s Cheese:
- Heat milk over medium-low until you see hundreds little bubbles appear, but do not bring to a boil. (it would take 30-40 minutes). Stir occasionally to prevent the milk from scorching at the bottom of the pot.
- Once you see lots of bubbles popping, slowly add distilled white vinegar and give it a gentle stir and wait for 30-60 seconds. Then stir again. The cheese will curdle (become crumbly) and the water should be lime-yellow-ish color. If it doesn’t, add a bit more vinegar until you do see that color of water. Remove from heat to cool to room temperature.
- Line a sieve or a colander with a flour sack towel. Slowly pour the cheese into the cloth to catch the curds. Gather the cloth around cheese and squeeze it as much as you can to get all the whey out. When you start seeing white-ish liquid coming out instead of lime color, you can stop there. *If saving whey (the lime water), drain the cheese into a bowl. People use whey for bread, different cooking and gardening.
- Refrigerate farmer’s cheese once cooled and keep it in refrigerator for up to a week.
Enjoy These Farmer’s Cheese Recipes:
- Cheese Pancakes (Sirniki) + Video – favorite breakfast
- Crepes With Cheese (nalisniki) – thin and delicate with creamy cheese filling
- Farmer’s Cheese Blueberry Crumb Cake – flaky, buttery and so easy
- Farmer’s Cheese Sweet Rolls (pirozhki) – so fluffy and mouth-watering
Homemade Farmer's Cheese (tvorog)
Ingredients
- 1 gallon whole milk (preferably organic)
- 1/2 cup Heinz distilled white vinegar
Instructions
- Heat 1 gallon milk over medium-low until you see hundreds little bubbles appear, but do not bring to a boil. (it would take 30-40 minutes). Stir occasionally to prevent the milk from scorching at the bottom of the pot.
- Once you see lots of bubbles popping, slowly add 1/2 cup distilled white vinegar, give it a gentle stir and wait for 30-60 seconds. Then stir again. The cheese will curdle (become crumbly) and the water should be lime/yellow-ish color. If it doesn’t, add a bit more vinegar until you do see that color of water. Remove from heat to cool to room temperature.
- Line a sieve or a colander with a flour sack towel. Slowly pour the cheese into the cloth to catch the curds. Gather the cloth around cheese and squeeze it as much as you can to get all the whey out. When you start seeing white-ish liquid coming out instead of lime color, you can stop there. *If saving whey (the lime water), drain the cheese into a bowl. People use whey for bread, different cooking and gardening.
- Refrigerate farmer’s cheese once cooled and keep it in refrigerator for up to a week.
Notes
- Use Heinz distilled white vinegar for best results.
- Use stainless steel pot to less likely end up with scorching at the bottom of the pot.
- Use Flour Sack Towel instead of cheese cloth.
- To freeze farmer's cheese: cool, wrap in plastic food wrap and place into freezer bag. Keep up to 3 months. The frozen cheese texture differs a bit from freshly made cheese and becomes a bit fall-apart, but works great for Cheese Pancakes and other breakfast recipes. Take the cheese out to thaw overnight at room temperature to use in the morning.
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Jen says:
I enjoyed the cheese but thoJenught it was a bit bland so I ended up mixing salt into it after I put it in the bowl which helped. I will make this again though
Olga in the Kitchen says:
Hi Jen! This recipe does not come with any flavoring because we usually use it as fillings or pancakes and it’s easier to control the flavors in the main dish. If you’re wanting to enjoy it with tea, you can definitely add flavor, but we personally love the way it is and sometimes we top with a little bit of honey for touch of sweetness.
April Cortez says:
Can I use 2% milk
Olga in the Kitchen says:
Absolutely! The best is whole milk because it gives a bigger crumb and yields a bit more cheese, but 2% works just as well.
Isabel says:
Thanks for sharing. It is different than the cultured variety my Babushka makes which I also like. She saves the whey to always make Akroshka soup
Olga in the Kitchen says:
Hi Isabel! So glad you liked it! 🙂 People have their own way of making farmers cheese, some with sour cream, heavy cream, yogurt, etc. This is the way we always made it (easy and delicious). And yes, you can use whey in different recipes. I use whey for my garden in summer.
Bonnie says:
Can you use this cheese when making pierogi? Do you have a recipe for pierogi dough and filling?
Olga in the Kitchen says:
Hi Bonnie! Yes, this cheese is always used in pierogies. I don’t have a recipe for pierogi on my website yet.
James says:
First time making it. Very happy thank you.
Kathleen says:
I have this cheese sitting on my stove cooling. This is my second time making farmers cheese, It is a very easy recipe! Thank You! I’m planning on making a polish cheesecake with it!
Olga in the Kitchen says:
So happy to hear you’re enjoying the recipe, Kathleen!
Bonnie Kenna says:
This was great, thank you! My curds came out much finer and yeilded half, or even less than your yield. Should I bring it to more of a boil.or.cook it longer?
Olga in the Kitchen says:
Did you by any chance use 1% milk? Whole milk creates bigger curds, 1% very sandy looking and yield less cheese. Also, after you add the vinegar, give it a gentle stir and wait for 30-60 minutes. If you keep stirring it, it will make small curds as well.
Rich says:
Great farmers cheese recipe.
Farmers_Cheese!! says:
I use my crockpot for making farmers cheese. I use the whey for cooking other stuff, like crackers, pasta, etc. It adds extra nutrients and a little extra flavor. I like cottage cheese once in awhile so this is great. I don’t have to buy a container of cottage cheese & waste it. Just make enough for one serving at a time.
Olga in the Kitchen says:
Thank you for sharing that with us! These are some great ideas for whey usage.