Homemade Tvorog - Farmer's Cheese
Making homemade tvorog requires just two ingredients: milk and kefir or yogurt. This simple, healthy recipe yields creamy, tangy tvorog that’s perfect for syrniki, pastries, or spreads. You can choose between the traditional slow fermentation method or a quicker version with lemon or vinegar, both offering delicious, fresh results.
Servings 4 portions
Ingredients
- 1500 g (6 cups) whole milk - pasteurized, not UHT
- 500 g (2 cups) kefir or live yogurt
- 60 g (4 tablespoon) lemon juice or vinegar - for the quick version, instead of kefir or yogurt
Instructions
- Mix Ingredients — Combine the milk and kefir (or yogurt) in a large pot, stirring well to mix.
- Ferment — Leave the mixture in a warm place at 36°C (96.8°F) for 8 to 12 hours. A good spot is inside an oven with the light turned on or above a radiator.
- Pro Tip — For a controlled temperature, preheat the oven to 100°C (212°F), then turn it off. Place the covered pot inside for the required time.
- Cut the Curds and Heat — After fermentation, the mixture should have separated into curds and whey. Cut the curds gently with a knife. Heat the curds and whey slowly to 75°C (167°F), stirring occasionally. Do not allow it to boil.
- Drain the Whey — Once heated, pour the curds and whey through a cheesecloth-lined sieve. Let it drain at room temperature for 2 hours, placing a light weight on top to help the whey drain faster.
- Tip — You can use a few stacked bowls as a weight to press the curds. The longer you drain, the firmer the texture will be. Once done, store the tvorog in the fridge or freezer if not using immediately. Do not discard the whey—it's useful in many recipes.
Notes
- Milk Choice: Always use pasteurized milk (avoid UHT) for best results. Full-fat milk will give you a creamier texture, but low-fat or nonfat milk will also work.
- Kefir/Yogurt: Make sure the kefir or yogurt you use contains live bacteria cultures to properly ferment the milk.
- Fermentation Temperature: The ideal temperature for fermentation is around 36°C (96.8°F). If it’s too cold, the curds won’t form properly. If you don’t have an oven with a light, try placing the pot near a warm radiator or in a warm cupboard.
- Quick Method: For the quicker version, lemon juice or vinegar can be used to curdle the milk. However, this method will produce a less tangy flavor compared to the traditional method.
- Curd Handling: Be gentle when cutting and stirring the curds. Over-stirring or aggressively cutting can result in a grainier texture.
- Whey: Don’t throw away the whey! It has several uses in cooking, such as in baking, smoothies, and even as a marinade for meats.
Storage Instructions
- Refrigeration: Store homemade tvorog in an airtight container in the fridge. It will last up to 4 days.
- Freezing: Avoid freezing tvorog, as the texture will change significantly once thawed. It's best enjoyed fresh or within a few days.
- Whey: Save the whey in a separate container in the fridge for up to 1 week. It can be used in smoothies, baking, soups, or as a fertilizer for plants.
Nutrition
Serving: 120grams Calories: 140kcal Carbohydrates: 25g Protein: 16g Fat: 16g Saturated Fat: 9g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 3g Cholesterol: 61mg Sodium: 208mg Potassium: 578mg Fiber: 0.04g Sugar: 25g Vitamin A: 865IU Vitamin C: 6mg Calcium: 618mg Iron: 0.01mg
Keywords:homemade cheese, homemade cottage cheese, Tvorog
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