Unlock the secrets of homemade farmer’s cheese or tvorog with this foolproof guide. Learn how to make farmers cheese in 7 easy and quick ways, and each one only requires 2-3 ingredients.
If you ever want to dive into homemade farmer's cheese making, this is your chance. The recipe is made with natural ingredients, without the commercial use of calcium chloride and powdered milk.
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While those ingredients are not harmful, the farmer's cheese based on cultural products and rennet is still considered tastier and healthier.
Fresh farmer’s cheese, or tvorog, is wildly used in Eastern European for breakfast or for making sweet or savory dishes.
A few are syrniki in Ukraine, varškės pyragas in Lithuania, pierogi in Poland, vareniki in Russia, käsekuchen in Germany, and biezpienmaize in Latvia.
What is farmers cheese?
Farmer's cheese (also farmer cheese, farmers' cheese) is a soft unripened cheese made of whole milk with the help of vinegar, rennet, or bacterial cultures to separate whey from the curd.
In curdled milk, acidic and milk protein molecules connect and form "flakes," "curdles," or lumps that float on the surface of the whey.
Due to its crumbly texture and tangy fresh taste, farmers cheese is similar to Mexican queso fresco made from cow and goat cheese.
But unlike most cheese, farmer's cheese is made solely with fresh cow milk. No milk fat substitutes are used, like, for example, linseed oil found in German quark cheese making.
Why you should try this recipe
- The farmer cheese recipe is made with natural ingredients without any preservatives or additives.
- It is budget-friendly, with only a few simple ingredients necessary.
- The recipe is easy and quick, depending on the type of cheese curd you want to get. You can decrease or increase the draining time according to your preference.
- Making farmers cheese is fun. With plenty of tvorog recipes, you will indeed find the one you like the most.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Milk is an essential ingredient in making farmer cheese. Opt for fresh milk: full-fat whole milk or milk with at least 2% fat content. Try to avoid 1% milk, part-skimmed milk, or fat-free milk, non-dairy and lactose-free; they won't produce the right texture of the curd cheese.
The higher the fat content, the creamier farmer's cheese. But the low-fat option has more protein and calcium; it also has a little more phosphorus and vitamins B12 and B3.
The best milk for homemade farmer's cheese is that marked as organic. If you live in the States, choose organic milk brands such as Organic Valley or Smith Brothers.
Depending on the State you live in, you may have access to buy raw milk at a farmer's market, but the question of food safety arises.
The CDC (Centers for Disease Control and Prevention) states that raw unpasteurized milk can carry dangerous bacteria such as Salmonella, E. coli, Listeria, and Campylobacter.
Traditionally, cow's milk is used to make farmers' cheese, but you can replace it with goat or sheep's milk if desired.
- Distilled white vinegar is an ingredient that acidifies milk and initiates the curdling process of milk. While shopping, pay attention to the label "distilled white vinegar," which is best for cooking and food preservation. Don't confuse it with "white vinegar" for cleaning and disinfecting.
Recipe variations
Yes, only two-three ingredients are needed to make farmer's cheese at home in 7 different ways. Each includes milk as a basic ingredient used in the amount of 4 ¼ cups or 1 liter. If needed, recalculate ingredients for a gallon of milk.
Farmer's cheese with vinegar
Farmer's cheese can be made with a simple recipe of milk with added only 1 and a half tablespoons of distilled white vinegar. This milk and vinegar cheese recipe is basic and yields 5.3 oz. (150 g) of cheese.
Farmer's cheese with apple cider vinegar
Using just the right amount of apple cider vinegar - 1 and ½ tablespoons - creates a small batch (5.3 oz. (150 g) of the best farmer cheese.
Farmer's cheese with rice vinegar
Milk with 1 ½ tablespoons of rice vinegar is another winning combination to make the perfect cheese (5.3 oz. (150 g).
Farmer's cheese with white wine vinegar
With 1 and a half tablespoons of white wine vinegar, you can transform regular milk into delicious tvorog (5.3 oz. (150 g).
Farmer's cheese with lemon juice
Fresh lemon juice from 1 ½-2 lemons is another to acidify the milk and turn it into curd cheese (6.4 oz. (180 g) with a tangy note. Some recipes call for citric acid instead.
Farmer's cheese from kefir
Using kefir is another way to transform your milk into delicious farmer's cheese: just add the same amount of kefir. The recipe yields 5.6 oz. (160 g) of homemade cheese.
Farmer's cheese from kefir and sour cream
Adding kefir and sour cream (see the recipe below) creates a creamy farmer's cheese with the perfect balance of tangy acidity. The recipe makes 10 oz. (285 g) of cheese.
How to make farmer's cheese tvorog
Step 1. Pour milk into a heavy-bottomed pot (aluminum or stainless steel pot) and bring over medium heat. Heat milk almost to a boil.
Pro tip: The milk should reach the temperature of 175-200°F (79-93°C), 205°F (96°C) at maximum if you check it with a candy thermometer. You can omit this step; instead, look for multiple bubbles on the milk's surface.
Step 2. Use a metal tablespoon or a hand whisk to stir the milk occasionally to prevent it from scorching at the bottom of the pot.
Step 3. When the first bubbles appear, add distilled white vinegar or another acid ingredient or combination and decrease the heat to a low medium.
Gently stir the milk a few times. It will begin to curdle, and the flakes will start to separate from the whey.
Finally, the milk will break into flakes floating in the yellowish-colored whey (photo 1).
Pro tip: Sometimes, you need to add more vinegar or lemon juice to get the right flakes and distinctive liquid color. It doesn't apply to using kefir and sour cream variations.
Step 4. Remove the pot from the heat and let it cool to room temperature.
Step 5. Meanwhile, prepare a colander or a mesh-fine strainer lined with two layers of cheesecloth (photo 2) or a flour sack towel. Place a saucepan or a large bowl under the colander to trap the whey.
Pro tip: Please ensure the bottom of the colander does not touch the bottom of the bowl; otherwise, the cheese will retain its moisture instead of draining it.
Step 6. Spoon the cooled cheese into the cheesecloth-lined sieve (photo 3). Be careful with pouring all the cheese at once to prevent the liquid from overflowing from the container.
Gather the corners of the cloth and gently squeeze the cheese to let the whey drain. If you like wet-style farmer's cheese, let it stay over the colander for 2-3 minutes before use.
If you prefer a dry product, tie the ends of the cloth and hang the knot over the sink or dish for 2-3 hours (photo 4).
Pro tip. Alternatively, place a heavy object, for example, a can of food, on top of the cheese wrapped in the cloth and bring it to the fridge overnight.
The draining time depends on your preference: the longer the whey drains, the drier the curd.
Keep the finished cheese refrigerated for up to 2 days.
Expert Tips
- Avoid an enamel pot for making the recipe: milk tends to burn in such cookware.
- Drain the cheese by using a clean cotton towel or gauze folded in several layers. Use a few layers of sturdy paper towels if you don't have cloth.
- To speed up the drainage, scrape the cheese mixture at the sides of the cheese cloth to allow more liquid to be drained out.
- After draining, rinse the cloth in cold water and dry it before using it again.
- With regular cheesemaking, use a food-grade non-rinse sanitizer for cleaning the sink, refrigerator, and countertop.
- Save the whey, drained from the cheese, into a bowl. Store it in a closed glass bottle in the fridge for 4-5 days. Then, use it to make crepes, pancakes, etc.
Storing and freezing
Store homemade farmer's cheese in an airtight container in the refrigerator for up to 2 days.
Can you freeze farmer's cheese? You can freeze it for up to 1.5 months. Just place it in a freezer-safe container or a ziplock freezer bag, label them, and bring it to the freezer. To defrost, take the cheese to the fridge overnight or the counter for a few hours.
The thawed farmers' cheese has a slightly different texture, but it is perfect for making syrniki, pierogi, etc.
It is not recommended to defrost and freeze it again since the milk protein loses its beneficial properties due to two actions.
What to do with farmers cheese
This versatile homemade ingredient can be used in several tasty recipes, from sweet to savory.
- Breakfast: Drizzle homemade farmer cheese with honey and fruit preserves, or top with fresh fruit for a delicious breakfast.
- Spread: Use it as a cheese spread for lunch box sandwiches, toasts, wraps, and pitas.
- Dip: Blend tvorog with sour cream, yogurt, or mayonnaise and enjoy it with crackers or crusty bread.
- Appetizer: Mix it with green onions, parsley, other fresh herbs, olive oil or mayonnaise, salt, and pepper, and serve as an appetizer.
- Salads: Sprinkle it over Mediterranean salads to replace it with feta cheese.
- Filling: Use it for pierogies, ravioli, vareniki, or blintzes. Or make Polish oponki, Ukrainian zapekanka, farmers' cheese pancakes, cakes, and cookies.
- Substitute: Use farmer's cheese in place of cottage and ricotta cheese.
Recipe FAQ
Farmer's cheese is also known as tvorog, twaróg, syr, farm cheese, pot cheese, dry curd cheese, baker's cheese, Russian farmers cheese, or Russian cottage cheese.
Fresh farmers cheese has a delicately tangy flavor that pairs well with its characteristic milky profile.
Farmer's cheese is the best source of protein, calcium, phosphorus, and vitamins B12, B3, and B4. This makes it a nutritious food, especially for children. Regarding the nutrient content and health benefits, the best farmer's cheese has to be 3-5% fat.
You can make farmer's cheese using vinegar (distilled white vinegar, apple cider vinegar, rice vinegar, etc.) or cultured dairy products (kefir, sour cream) at home.
Farmer's cheese can be made from milk by adding vinegar or cultured dairy products like kefir and sour cream. This causes the acidification of the milk, coagulating it into cheese curds that make up this type of cheese.
Cheese making time varies from a few minutes to several hours. It depends on different methods (with and without heating) and draining time.
You can make farmer's cheese out of sour milk. First, let the milk stay at room temperature for 18-24 hours or warm place for 8-12 hours. Then place it in the oven at 250°F (120°C) for an hour and a half. Then let it cool to room temperature and drain.
The most traditional way to eat farmer's cheese is to sweeten it with honey, white sugar, sweetened condensed milk, or flavored syrups or top it with fruit preserves, jam, or fresh fruit.
Store-bought farmer's cheese kept in an airtight container in the fridge lasts for up to 3 days, homemade for up to 2 days, and without an airtight container for up to 24 hours.
You can freeze farmer's cheese in a freezer-friendly container or a freezer bag for up to 1.5 months.
Love farmer’s cheese recipes? Try these next!
After learning how to make cheese with vinegar and dairy as a starter culture, you are now ready to dive into making cheese at home. Then enjoy one of the following tvorog recipes:
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PrintRecipe card
Homemade Farmer's Cheese (Tvorog)
Homemade farmer's cheese or tvorog is a white cheese made with basic ingredients with different variations. Use it for breakfast or to make sweet and savory dishes.
- Total Time: 15 minutes (plus draining time)
- Yield: 5.3 oz. (150 g) 1x
- Category: Basic recipes
- Method: Cooking
- Cuisine: European
- Diet: Gluten Free
Ingredients
Base:
- 4 ¼ cups (1 liter) milk
Farmer's cheese with vinegar:
- 1 ½ tablespoons distilled white vinegar
Farmer's cheese with apple cider vinegar:
- 1 ½ tablespoons apple cider vinegar
Farmer's cheese with rice vinegar:
- 1 ½ tablespoons rice vinegar
Farmer's cheese with white wine vinegar:
- 1 ½ tablespoons white wine vinegar
Farmer's cheese with lemon juice:
- 1 ½-2 lemons, juice
Farmer's cheese with kefir:
- 4 ¼ cups (1 liter) kefir
Farmer's cheese with kefir and sour cream:
- 2 cups + 2 tablespoons (½ liter) kefir
- 3.5 oz. (100 g) sour cream
Instructions
-
Pour milk into a heavy-bottomed pot (aluminum or stainless steel pot) and bring over medium heat. Heat milk almost to a boil.
Pro tip: The milk should reach the temperature of 175-200°F (79-93°C), 205°F (96°C) at maximum if you check it with a candy thermometer. Omit this step; instead, look for multiple bubbles on the milk's surface.
Use a metal tablespoon or a hand whisk to stir the milk occasionally to prevent it from scorching at the bottom of the pot.
-
When the first bubbles appear, add distilled white vinegar or another acid ingredient combination and decrease the heat to a low medium. Gently stir the milk a few times. It will begin to curdle, and the flakes will start to separate from the whey. Finally, the milk will break into flakes floating in the yellowish-colored whey.
Pro tip: Sometimes, you need to add more vinegar or lemon juice to get the right flakes and distinctive liquid color. It doesn't apply to using kefir and sour cream variations.
-
Remove the pot from the heat and let it cool to room temperature. Meanwhile, prepare a colander or a mesh-fine strainer lined with two layers of cheesecloth or a flour sack towel. Place a saucepan or a large bowl under the colander to trap the whey.
Pro tip: Please ensure the bottom of the colander does not touch the bottom of the bowl; otherwise, the cheese will retain its moisture instead of draining it.
-
Spoon the cooled cheese into the cheesecloth-lined sieve. Don't pour all the cheese at once to prevent the liquid from overflowing from the container. Gather the corners of the cloth and gently squeeze the cheese to let the whey drain. If you like wet-style farmer's cheese, let it stay over the colander for 2-3 minutes before use. If you prefer a dry product, tie the ends of the cloth and hang the knot over the sink or dish for 2-3 hours.
-
Alternatively, place a heavy object, for example, a can of food, on top of the cheese wrapped in the cloth and bring it to the fridge overnight. The draining time depends on your preference: the longer the whey drains, the drier the curd. Keep the finished cheese refrigerated for up to 2 days.
Notes
- Avoid an enamel pot for making the recipe: milk tends to burn in such cookware.
- Drain the cheese by using a clean cotton towel or gauze folded in several layers. Use a few layers of sturdy paper towels if you don't have cloth.
- To speed up the drainage, scrape the cheese mixture at the sides of the cheese cloth to allow more liquid to be drained out.
- After draining, rinse the cloth in cold water and dry it before using it again.
- With regular cheesemaking, use a food-grade non-rinse sanitizer for cleaning the sink, refrigerator, and countertop.
- Save the whey, drained from the cheese, into a bowl. Store it in a closed glass bottle in the fridge for 4-5 days. Then, use it to make crepes, pancakes, etc.
Nutrition
- Serving Size: 1 oz. (30 g)
- Calories: 121
- Sugar: 10.5 g
- Sodium: 80 mg
- Fat: 6.5 g
- Saturated Fat: 3.7 g
- Carbohydrates: 9.1 g
- Fiber: 0 g
- Protein: 6.4 g
- Cholesterol: 20 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Diane says
Thank you so much. I think I just made the perfect cheese for my pierogis. Tried a recipe from a Polish cookbook that I got for Christmas, totally failed as it never separated. Tried your recipe (doubled) with apple cider vinegar, and threw in 200 grams of sour cream left over from the first disaster which may or may not of mattered. Looks picture perfect.