Farmers Cheese with Greek Yogurt (Tvorog)
User Reviews
4.9
Farmers Cheese with Greek Yogurt (Tvorog)
Description
This recipe for Farmers Cheese with Greek Yogurt (Tvorog) begins with whole milk, full-fat Greek yogurt, and a bit of sour cream combined and gently warmed. The mixture is kept lukewarm in a low-temperature environment for extended periods across three days, allowing natural fermentation and thickening without stirring. By slowly heating twice on consecutive days and resting in warm environments, the mixture achieves the right consistency and cultured flavor without damaging the dairy proteins.
The resulting cheese develops a smooth and thick texture that changes from sweetened condensed milk-like to regular yogurt-like before final completion. This slow fermentation method produces a fresh cheese that maintains rich dairy character with mild tang from the cultured ingredients.
It can be used as a versatile fresh cheese substitute, suitable for spreads, cooking, or baking where a farmer cheese is desired.
Ingredients
- 1 gallon milk preferably organic, room temp, whole
- 35 oz Greek yogurt large tub, full fat, room temperature
- 2 Tbsp sour cream
Instructions
How to Make Farmers Cheese Day 1:
- In a large stainless steel pot, whisk together 1 gallon milk, 35 oz Greek yogurt and 2 Tbsp sour cream. Cover and place in a warm 100˚F oven for 1 hour until luke-warm. (For many ovens, the lowest temp setting is 170˚F, so if that is the case for you, keep an eye on the mixture and take it out of the oven as soon as it's just warm).
- Place the covered pot in a warm room for 24 hours (I put it next to a heating vent on the floor). When it’s done, it should become the consistency of sweetened condensed milk and pulls when you lift it up with a spoon. DO NOT STIR.
Farmers Cheese Day 2:
- Place on the stove and heat again over low heat for 40 minutes or until warm. DO NOT STIR. Heat it slowly, since high temperatures destroy the nutritious protein. Remove from stove and place in a warm room for another 24 hours. It should be consistency of regular yogurt.
Farmers Cheese Day 3:
- Place on the stove over medium/low heat 40 minutes or until hot. The cheese will separate from the whey. Turn off the heat and let it sit covered for an hour (this helps for the curds to separate as well). DO NOT STIR.
- Place 2 layers of very fine mesh cheesecloth over a large colander set inside a large bowl. Pour cheese mixture over cheesecloth. Keep the leftover liquid - this is called whey - refrigerate it and use instead of water for making the best bread you've ever had!
- Tie a knot with your cheesecloth. To squeeze out excess liquid, place a cutting board either in a baking dish or in the sink. Place tied bag of cheese on top. Set another cutting board on the cheese and place a heavy weight over the top (i.e. a heavy cast iron pot or a large jug of water) and let stand 8-10 hours.
Farmers Cheese Day 4:
- Unwrap your cheese and it's ready to enjoy! Refrigerate if not using right away. Here are some of our favorite farmers cheese recipes and I have 2 more really really good ones coming soon!
Notes
- Bring the milk and Greek yogurt to room temperature by leaving them out for 4 to 6 hours before starting.
- Maintaining low, consistent warmth is essential to successful fermentation without killing beneficial cultures.
- The nutrition label for this cheese is an estimate since whey separation affects the final nutrient composition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cups
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbs | 24g | |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 57mg | 19% |
| Sodium | 202mg | 8% |
| Potassium | 792mg | 17% |
| Sugar | 24g | 48% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 643mg | 64% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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