February 24, 2021

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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farmer's cheese recipe

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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.

farmer's cheese recipe

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 7-8 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.

farmer's cheese recipe

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:

farmer's cheese recipe

How to Make Farmer’s Cheese:

  1. 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.
  2. 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.
  3. 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. 
  4. Refrigerate farmer’s cheese once cooled and keep it in refrigerator for up to a week.
how to make homemade cheese

Enjoy These Farmer’s Cheese Recipes:

homemade cheese recipe
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. | olgainthekitchen.com

Homemade Farmer's Cheese (tvorog)

5 from 39 votes
Cook Time: 40 minutes
Total Time: 41 minutes

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!

Ingredients

  • 1 gallon whole milk (preferably organic)
  • 1/2 cup Heinz distilled white vinegar

Instructions

  1. 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.

  2. 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.

  3. 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. 

  4. Refrigerate farmer’s cheese once cooled and keep it in refrigerator for up to a week.

Recipe 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 (sirniki) and other breakfast recipes. Take the cheese out to thaw overnight at room temperature to use in the morning. 

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Comments

  • Eileen

    My Ukrainian grandmother (baba) made something similar, but it had eggs and milk and no vinegar.

    Do you have any savory recipes for the farmers cheese?

    • Olga in the Kitchen

      No savory recipes with farmers cheese at the moment, but I will keep it in mind 🙂

  • Veronika Bari

    My mother and grandmother always made farmers cheese. Somehow they were not able to explain the recipe to me. This is perfect. As easy as it gets, and excellent results.

    • Olga in the Kitchen

      I’m so happy this recipe worked out well for you, Veronika!

  • Roby Rutledge

    I am addicted to this cheese! Thank you for posting the recipe. I made it the other morning and it was so easy. It came out great.

    Do you have the nutritional information by chance?

    • Olga in the Kitchen

      That’s wonderful, Roby! I’m so happy to hear you enjoyed this recipe. I don’t do nutritional info, but I have some helpful links on the FAQ page that might be helpful for you.

  • Nancy

    OMG! The best farmer’s cheese we ever had! Now my husband doesn’t want me to buy it anymore. Thank you for sharing your recipe ♥️
    Nancy

    • Olga in the Kitchen

      I’m so glad you and your husband enjoyed this recipe, Nancy! I think homemade is always best and fresh 🙂

      • Olga in the Kitchen

        I have not tried it myself, but I don’t see why it wouldn’t work. From what I know, people in Ukraine always use raw milk for cheese and it always works. Hope this helps! 🙂

  • Camille

    Please tell me what is the difference between farmers cheese and ricotta cheese,it seems that is the same way I make ricotta cheese.

    • Olga in the Kitchen

      Hi Camille! I’ve never made a homemade ricotta, but if I was to compare homemade farmers cheese with store ricotta, the texture is different. Farmers cheese is more dry and comes with bigger crumbs, while store-bought ricotta is very mild and has very tiny crumbs. Hope this helps!

  • Connie Ditcher

    Easy and yummy! Thank you for this delightfully easy recipe.

    • Olga in the Kitchen

      I’m so happy to hear you enjoyed this recipe, Connie! 🙂

  • Karen

    I’m anxious to use this farmer’s cheese in perogies. Can I add salt to this? If so, when would you suggest? Would I use Kosher or fine sea salt? Many thanks for your response.

  • Lisa

    How far down can I scale this recipe? I would like to make no more than 2 cups at a time. Would it still work? Thanks!

    • Olga in the Kitchen

      Hi Lisa! You can simply half the recipe to get 2 cups of cheese. Just to clarify, that would be 2 cups crumbled cheese, so not packed (like brown sugar). If using 1% or 2% milk, it would be slightly less since they are less fattier than whole milk.

  • Candace

    The easiest homemade cheese recipe I have tried. For years I spent days making cheese and it needed my constant attention to make sure everything went okay. When I tried your recipe, I scratched off the one I did for years and now I only make your way. This is a easy-peasy recipe that takes like 1 hour (if that) compared for days, and you can’t go wrong with it. We like to enjoy it for breakfast very often. Amazing recipe!

    • Olga in the Kitchen

      Thank you for sharing that with us, Candace! I’m so happy to hear you enjoyed this recipe! 🙂

  • Ron

    Hello Olga. Thank you for the straightforward information on farmers cheese.Good to know it can be frozen.
    I am buying it locally and use it in my potato/cheese pierogi. I will try the nalisniki recipe, sounds good.

  • Ludmilla Pompadur

    I used your recipe to make farmer’s cheese and it turned out very good, but a bit too dry. Did I do something wrong or maybe I pressed it too long before eating. Also can I make this with goat milk?
    Will definitely do it again. Thank you.?

    • Olga in the Kitchen

      His Ludmilla! There are 2 reasons why it might turn our a bit too dry. (1) you kept it too long on the heat before adding vinegar (you don’t want it steaming, just as soon as you start seeing many little bubbles – see photos in post). (2) you pressed it too much. I only press until the clear whey comes out. If you see white liquid starting to come out when you press, then you would stop. That’s the good stuff that keeps the cheese moist if you need it moist. Hope this helps 🙂

    • Olga in the Kitchen

      You can, but you will have much less cheese than from 2% or whole and the texture will be more fall apart, the crumbs will be much smaller than from fattier milk.

    • Olga in the Kitchen

      Hi Eva! About 4 cups from whole milk, almost 4 cups from 2%, a bit less from 1%. I have not tried with skim milk, therefore I cannot say without testing it. The fattier the milk, the more cheese. If you do decide to try from skim milk, please share with us how it turned out. Thanks!

  • Janice

    OMGOODNESS I CANNOT wait to make this. Grandma made cheese pierogi and now I can..
    I’d love to make meat pierogi if you have a recipe..?

    • Olga in the Kitchen

      That’s wonderful, Janice! I don’t have a recipe for meat pierogi, but I will make sure to make a note of it. 🙂

  • Virginia

    We went to the dairy this morning and picked up several gallons Of raw milk. We wanted to use the freshest we could get. The cheese turned out great it’s so springy. And taste great too can’t wait to have company and share.
    I added a little extra vinegar to get that watercolor. Thank you so much

    • Olga in the Kitchen

      That’s so wonderful, Virginia! Thank you for sharing that with us. I hope your company enjoyed the cheese too! 🙂

  • Kimberly VanAlstine

    I made this cheese and tried to eat it on toast with butter and a slice of tomato. It was really good and the cheese was easy to make. Thank you for the cheese recipe.

    • Olga in the Kitchen

      Thank you for sharing that with us and the great review, Kimberly! That does sounds delicious 🙂

  • Sonia Heidrich

    Loved it. So easy! But I did use a thermometer to make sure the milk was heated properly to 180F. I added a bit of salt for the only reason that I like it a bit salty, just a teaspoon. 😉 THANKS, this one is a keeper!

    • Olga in the Kitchen

      Thank you for sharing that with us! I’m so happy to hear you enjoyed this recipe, Sonia!

  • Lena

    I think mine turned into cheese! I think it overcooked. Maybe I should have turned off milk right before bubbles were forming and then add the vinegar with heat turned off???

    • Olga in the Kitchen

      Hi Lena! You do need lots bubbles before adding vinegar, otherwise it will not turn out. Bubbles mean it’s hot enough and steaming, but not overcooked. If you’re not sure when to add vinegar, wait until you start seeing some bubbles, add vinegar and keep on low heat (stirring gently) until you see whey. If you add vinegar before little bubbles and remove from heat (before you see whey), then the cheese won’t turn out. The way to know if you overcooked it, is when milk gets all foamy, starts going up and out of your pot if you don’t catch it in time. Also, make sure to use high quality milk for best results (not genetic or cheap brands); there’s a section about milk within the post above. Hope this helps! 🙂

  • Lisa Reese

    Mii in e came out rubbery. I think I might have used too much vinegar?

    • Olga in the Kitchen

      More vinegar wouldn’t make it rubbery, instead more dry once water is drained which is perfect for eating or filling in desserts or bread. Was the water lime-ish color (whey?)? What brand of milk you used? Genetic store brands don’t always work for cheese making. The cheese turns out rubbery/slimy and most times you cannot really drain it. There’s a section “Best Milk for Homemade Farmer’s Cheese” in the post that might also help you.

  • Caryn

    Never imagined I’d ever attempt tp make cheese but here we are. Turned out really well, looks just like your photos and now we can make my Polish/Russian grandma’s blintz recipe with my grandson, thank you!

    • Olga in the Kitchen

      That’s so awesome, Caryn! I’m happy to hear this recipe worked out so well for you. Blintz do sound yum! 🙂

  • Cheryl

    SUPER EASY!!!! All of our local stores have stopped carrying farmers cheese (also known as dry cottage cheese) so I was thrilled to find this receipe. My Italian mother-in-law also used this in her signature cheesecake, plus regular cottage cheese and cream. So thank you very much for publishing this.

    • Olga in the Kitchen

      That’s awesome, Cheryl! Thank you for sharing that with us and you’re very welcome 🙂

  • Ali P.

    I love this! Can you help me troubleshoot? I used a gallon of whole, raw milk. Added vinegar when I saw the bubbles. Not very much curdle and not the right color, so I added more vinegar. Got more curdle, but not a ton, and was too afraid to add more vinegar 😂 so I got a little cheese and a lot of whey. Did I not heat long enough? Or should I have kept adding vinegar?

    Thank you so much!

    • Olga in the Kitchen

      If the cheese doesn’t cuddle right away, keep it on low heat until it does, gently stir once or twice. Stirring it constantly will prevent it from making large cheese curdles. It usually takes a minute to minute and half if you add vinegar a tad bit early. Adding more vinegar will not ruin the cheese, it will help curdle it and cheese will be a bit more harder in texture as opposed to the vinegar amount in the recipe. There will be a lot of whey. Once you drain the cheese, you should have a ball that’s about 3×6-inch in size (also depends on how you shape it), and 4 cups if you were to crumble the drained cheese into a measuring cup.

  • Miri

    Hi. Love farmer cheese. How much does this recipe yield? Wanted to know if I can make 1/2 or 1/4 of the recipe at a time? I like having it fresh but don’t want it to go bad.

    • Olga in the Kitchen

      Hi Miri! If using whole milk, I usually have 4 cups if you were to crumble into measuring cup (not packed). A 2% milk will yield slightly less and 1% even less. Just keep in mind that with 1% milk, the cheese will have very small crumbles and it’s a little complicated to use in baking as filling as it falls apart. You can definitely make a smaller serving and follow same instructions. Cheese stays good for a week in refrigerator.

  • Maya

    Thank you! Just made my first batch and it is amazing!
    Do you have any recipes with whey! There is a lot of it.

    • Olga in the Kitchen

      I usually throw away the whey unless it’s summer and I use it for treating my garden vegetables. I don’t have any recipes for whey, sorry, but I will keep that in mind and maybe try to come out with few :).

  • Francis Border

    I stumbled across this recipe and could not be more delighted. I never knew farmer’s cheese was something that could be made at home. My mom used to buy it when my family was stationed in Chile in the 1980s. It became a staple at breakfast every morning with French bread. I loved it so much. When I moved back to the USA, I never saw it in any of the supermarkets, so I guess I figured “queso fresco” or “quesillo,” as it was called, was a South American thing and just a beautiful memory from my adolescence. I just made it this morning with your recipe, formed it into a long roll, have chilled it, and I just sliced some and had it on a piece of baguette. I did add a tiny pinch of salt, though. . Gracious! It brought back every sort of wholesome memory! Thank you. I can’t wait for the next time my family are over. I will set it out and wait for what they say.

    • Olga in the Kitchen

      That’s so awesome, Francis! Thank you for sharing that with us and I’m so happy to hear you enjoyed this recipe!

  • Francis Bordet

    I stumbled across this recipe and could not be more delighted. I never knew farmer’s cheese was something that could be made at home. My mom used to buy it when my family was stationed in Chile in the 1980s. It became a staple at breakfast every morning with French bread. I loved it so much. When I moved back to the USA, I never saw it in any of the supermarkets, so I guess I figured “queso fresco” or “quesillo,” as it was called, was a South American thing and just a beautiful memory from my adolescence. I just made it this morning with your recipe, formed it into a long roll, have chilled it, and I just sliced some and had it on a piece of baguette. I did add a tiny pinch of salt, though. . Gracious! It brought back every sort of wholesome memory! Thank you. I can’t wait for the next time my family are over. I will set it out and wait for what they say.

  • DT

    I was born in NY, raised in NJ and transplanted to TX. There is no such thing as Farmers Cheese here and I have missed it! I made the recipe tonight and it brought me back 30 years. Thank you for sharing authentic and delicious recipes. I’m going to make the Chalka bread soon!

    • Olga in the Kitchen

      That’s amazing, DT! I’m so happy to hear you enjoyed this recipe :). Chalka bread does sound delicious!

  • Cameron B

    Great and easy recipe. Love how easy it is and the excellent results. We snack on it all the time and if any left, we make your sweet rolls or cheese pancakes. Thank you for your wonderful recipes!

    • Olga in the Kitchen

      That’s so awesome, Cameron! I’m glad you’re enjoying this recipe :).

    • Olga in the Kitchen

      That’s wonderful, Elina! I’m happy to hear you enjoyed our family’s staple cheese recipe :)!

  • Celeste

    I followed directions using 1/2 gallon whole milk and 1/3 vinegar. Can anyone tell me approximately how much farmers cheese would be rendered? I only seem to have 1/2 cup. Please advise.

    • Olga in the Kitchen

      Hi Celeste! I usually get 4 cups if I were to crumble into measuring cup from a whole milk 1 gallon. So from a half gallon whole milk, you should get 2 cups crumbled into measuring cup or I would assume at least 1 cup if you pack it into measuring cup like brown sugar. Did you use Heinz white vinegar? Also, always make sure that the water (whey) turns light green before you take the pot from the hot wire. If it’s still white color after you added vinegar, add a bit more vinegar while the pot is still on the hot wire, gently stir and wait 40-60 seconds. Please make sure to read the tips regarding milk as well. There are few companies that don’t work well for cheese making. Hope this helps.

  • maria p

    This is the easiest method for cheese-making! Your recipe saved me hours for Easter cooking. Thank thank you sooo much!

    • Olga in the Kitchen

      I’m so happy to hear that, Maria! Thank you for your wonderful review!

  • Natalia

    Olga, thank you for sharing this recipe. My (Polish) mom’s absolute favorite desert is a cheesecake made with farmer’s cheese – the American version is too sweet for us. It is also wonderful to see reference to sirniki and nalasneki – you’ve expanded my understanding of the geography of food! One question for you- is it possible to use lemon juice in place of vinegar? Thanks again

    • Olga in the Kitchen

      That’s wonderful, Natalia! I have never tried with lemon juice, but I know it works (just not sure of the proportions). Also, I heard that you can taste a bit of lemon in cheese if using lemon juice.

  • Jennifer W.

    The easiest cheese recipe I have ever made. Easy recipe to follow and the results are satisfying. No extra smells, not tangy or sour. Just the perfect fresh homemade cheese recipe that is my #1 now. Thank you for another amazing recipe. I love your cooking so much!!

    • Olga in the Kitchen

      You’re very welcome, Jennifer! I’m so glad you enjoyed this cheese recipe :).

  • Annie K.

    Loved your cheese recipe so much! I used to do with buttermilk and it always gave that really sour taste and the cheese made the filling for buns too sour and I had to increase on sugar. That’s the reason I gave up on cheese making. Plus it was a bit costly since buttermilk isn’t cheap. But then I saw your recipe and using your method, it’s not sour anymore and so good in every way. And so much cheaper!! Your recipe is my #1 for cheese making now. Thank you for sharing it!!!

    • Olga in the Kitchen

      Thank you Annie for beautiful review! I’m so happy you enjoyed the recipe so much 🙂

  • Joanna

    I made 2 rounds of this cheese yesterday, with a huge success. Today I’m making your sweet rolls (for like the 4th time in past couple months). This cheese recipe is the easiest and you can’t go wrong with it. Always love the texture of it.

    • Olga in the Kitchen

      Thanks Joanna for beautiful review 🙂 I’m so glad you liked both recipes!

  • Sasha W.

    Made your cheese recipe last night, it turned out so perfect. I’m making your crepes recipe with it today and I cannot wait to enjoy the two together! Thank you for sharing your yummy recipes with us!

    • Olga in the Kitchen

      Thank you Sasha, I’m so glad it turned out. Crepes sound so good, you’re making me hungry. Let me know how those turn out 🙂

  • Natasha

    This is a great and very useful post. I like how you show step-by-step with photos. It really helps in cooking. That’s the reason why I love your recipes even more in addition to delicious!😋

  • Julian Williams

    Oh I so love this post! Fresh cheese is always the best. One time I came across a recipe where you need days to make cheese and I mean who really wants to do that? So I thought all recipes were like that, until I came across your recipe on Pinterest and it changed my world. 2 times in last week I made your farmer’s cheese and I feel like I cannot stop making it =) Thank you so much for sharing this recipe and the photos really help.

    • Olga in the Kitchen

      Thank you Julian! I’m so happy you discovered my recipe and loved it so much 🙂

  • Emily

    Hi Olga! I have made your cheese successfully before and today making again. This is the first and the quickest homemade tvorog recipe I’ve ever saw and we LOVE IT! Your sirniki recipe turns out amazing with these, every single time. Thank you 🙂

    • Olga in the Kitchen

      Thank you Emily 🙂 I’m so happy you enjoy my recipes. Sirniki are my favorite too 🙂

  • Allie

    Olga, thank you for the recipe! My first time making it and I enjoyed making cheese following your recipe. It was a huge success =) now your sweet rolls with cheese filling are in the making 🙂

    • Olga in the Kitchen

      Thanks Allie! I’m so happy the cheese turned out amazing for you. The sweet rolls are mouth-watering, you won’t be able to stop eating them 🙂

  • Kristin

    Do you have any recipes that use farmers cheese??
    Thank you for this wonderful post!

    • Olga in the Kitchen

      Sorry for such late reply, yes I have few at the moment. Just search “farmer’s cheese” and they will pull. There’s pancakes and sweet rolls. I’m working on more these days because I love farmer’s cheese A LOT! 🙂

    • Olga in the Kitchen

      You’re welcome! 🙂 Please make sure not to use Costco milk. There’s something about it that doesn’t make the cheese. My mom had the issue and I heard from several ppl as well. 🙂

  • Jennifer

    Thank you for including how to fix my no so coagulating cheese. First time maker here. I love cooking from scratch, and my soon to be husband loves farmer’s cheese pierogi

    • Olga in the Kitchen

      You’re welcome 🙂 I’m actually planning to make farmer’s cheese buns this week myself..already bought few gallons of milk couple days ago?

  • Rose

    My Hungarian Grandmother always made macaroni and cheese with farmers cheese. She would boil elbow noodles, drain them and then melt some butter in the pan, add the macaroni back in with the cheese. Delicious! I now make it for my grandson. Can’t wait to try this recipe to make the cheese myself.

    • Olga in the Kitchen

      Thank you, Rose for giving me this idea. I never tried it with macaroni, but I can imagine it would be one delicious meal!:)

  • Alla

    where in Wal-Mart can i buy the flour sack towel?
    also how much is 100ml??

    Thanks girl I love your recipes….

    • Olga in the Kitchen

      Hi Alla,
      First I want to say thank you 🙂 In my local Walmart, I believe it’s by the kitchen gadgets, bowls etc section (it’s been a while when I bought it, but it’s still sold). They are also on Walmart.com if you cannot locate at your local Walmart. 100 ml is about 3.5 oz (it’s okay if you do tiny bit more than 100 ml), you’ll still get delicious cheese! 🙂

  • Angie

    Wow! Love the recipe. Super simple but turned so good. Thanks 🙂

    • Olga in the Kitchen

      Angie, I’m glad to hear that. I make it so often probably because it’s just so easy and I just LOVE to enjoy it with cup of tea or coffee. 🙂

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