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Farmers Cheese

Homemade farmers cheese, also known as tvorog, is a simple fresh cheese made from milk, acid, and salt. It’s creamy, tangy, and perfect for both sweet and savory dishes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Dessert
Cuisine: Eastern European
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 gallon whole milk not ultra-pasteurized
  • 1/4 cup white vinegar or fresh lemon juice
  • 1 teaspoon fine sea salt plus more to taste
  • 1/4 teaspoon lipase powder optional, for tangier flavor

Equipment

  • Large stainless steel pot
  • Meat thermometer or instant-read thermometer
  • Long knife for cutting curds
  • Cheesecloth (several layers)
  • Fine-mesh strainer or colander
  • Wooden spoon
  • Glass or ceramic bowl for whey
  • Kitchen towel
  • Cheese mold or small basket (optional)

Method
 

  1. Pour 1 gallon of whole milk into a large stainless steel pot and heat over medium heat to 86°F, about 10 minutes.
  2. If using lipase powder, dissolve 1/4 teaspoon in 1/4 cup cool non-chlorinated water about 5 minutes before adding.
  3. Once the milk reaches 86°F, stir in the dissolved lipase powder gently for 1 minute.
  4. Slowly stir in 1/4 cup white vinegar or lemon juice over 1 minute, then let the mixture sit undisturbed for 5 minutes to form curds.
  5. Cut the coagulated curds into 1/2-inch cubes with a long knife, making both horizontal and vertical cuts.
  6. Increase heat to medium-low and slowly bring the curds to 104°F over about 5 minutes, stirring gently and constantly.
  7. Line a fine mesh strainer with several layers of cheesecloth and pour the curds and whey into the strainer to separate them.
  8. Gather the corners of the cheesecloth and tie into a bundle, then hang over a bowl for 30 minutes to 2 hours, depending on desired dryness.
  9. Transfer the drained curds to a bowl, break them apart with a fork, taste, then add salt gradually to taste and stir to combine.

Notes

Hang for longer (up to 2 hours) for a drier, crumbly cheese or shorten hanging time for a softer, creamier texture.