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Farmers Cheese with Greek Yogurt (Tvorog)
4.9 from 62 votes

Farmers Cheese with Greek Yogurt (Tvorog)

Farmers Cheese with Greek Yogurt (Tvorog) is made by combining whole milk, full-fat Greek yogurt, and sour cream, then gently warming and fermenting the mixture over three days. The process involves gradual warming to preserve the protein and achieve a thick, creamy cheese with a texture similar to sweetened condensed milk initially, becoming more like regular yogurt as it progresses. This cheese offers a homemade milk-based option that captures the mild flavors of cultured dairy and can be used in various culinary applications.

Prep Time
3 d
Cook Time
2 hrs 2 mins
Total Time
3 d 2 hrs 2 mins
Servings: 9 cups
Calories: 323 kcal
Course: Side Dish
Cuisine: Russian

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:
    Cup of Yum
  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).
  2. 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:
  1. 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:
  1. 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.
  2. 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!
  3. 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:
  1. 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

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%)

Nutrition Facts

Serving: 9 cups

Amount Per Serving

Calories 323

% 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.