Farmer’s cheese is typically made with milk and Greek yogurt with live bacteria or buttermilk. This recipe is a quick version that’s perfect for when you need fresh farmers cheese for a last minute recipe. This recipe has a neutral flavor, which gives you the option of either making something sweet or savory from it. If you make this farmer’s cheese, make sure to use it in my cheese chebureki recipe 🙂
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Ingredients:
1 gallon whole milk
1/2 cup vinegar
Cheese cloth

Instructions:

1. Fill a large pot with 1 gallon of milk and bring heat over high heat. You want to let it come to a slight boil.

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2. Remove from heat and add the vinegar. Let the cheese form for about 15 minutes.

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3. Strain the farmer’s cheese into a mesh colander lined with a cheese cloth.

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4. Using the cheese cloth squeeze out as much of the liquid as possible.

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5. You can either let it cool as a block compressed in the cheese cloth or you can let it cool crumbled in a bowl.

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Farmer's Cheese (Tvorog)
 
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 gallon whole milk
  • ½ cup vinegar
  • Cheese cloth
Instructions
  1. Fill a large pot with 1 gallon of milk and bring heat over high heat. You want to let it come to a slight boil.
  2. Remove from heat and add the vinegar. Let the cheese form for about 15 minutes.
  3. Strain the farmer's cheese into a mesh colander lined with a cheese cloth.
  4. Using the cheese cloth squeeze out as much of the liquid as possible.
  5. You can either let it cool as a block compressed in the cheese cloth or you can let it cool crumbled in a bowl.