What is another name for farmers cheese?

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.

What does farmers cheese taste like?

Fresh farmers cheese has a delicately tangy flavor that pairs well with its characteristic milky profile.

Is farmer cheese healthy for you?

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.

Can you make cheese at home?

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.

How to make homemade cheese from milk

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.

How long does it take to make cheese?

Cheese making time varies from a few minutes to several hours. It depends on different methods (with and without heating) and draining time.

Can you make farmer's cheese from sour milk?

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.

How do you eat farmers cheese?

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.

How long does farmer cheese last in fridge?

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.

Is it OK to freeze farmers cheese?

You can freeze farmer's cheese in a freezer-friendly container or a freezer bag for up to 1.5 months.

Homemade Tvorog Farmer's Cheese (7 Easy Ways)

Homemade Farmer's Cheese (Tvorog)

Dry curd farmers cheese on a grey plate.

Print Recipe

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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.

Author: Irina Totterman
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

Scale

Base:

4 1/4 cups (1 liter) milk

Farmer's cheese with vinegar:

1 1/2 tablespoons distilled white vinegar

Farmer's cheese with apple cider vinegar:

1 1/2 tablespoons apple cider vinegar

Farmer's cheese with rice vinegar:

1 1/2 tablespoons rice vinegar

Farmer's cheese with white wine vinegar:

1 1/2 tablespoons white wine vinegar

Farmer's cheese with lemon juice:

1 1/2-2 lemons, juice

Farmer's cheese with kefir:

4 1/4 cups (1 liter) kefir

Farmer's cheese with kefir and sour cream:

2 cups + 2 tablespoons (1/2 liter) kefir
3.5 oz. (100 g) sour cream

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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

Find it online: https://www.bakinglikeachef.com/how-to-make-farmers-cheese-tvorog/