Description
This homemade Farmer’s Cheese (Tvorog) recipe shows you how to transform simple whole milk into a fresh, tangy, and creamy cheese using natural acids like vinegar and lemon juice. Perfect for spreading, cooking, or adding to dishes, this rustic cheese captures the heart of traditional dairy-making with minimal ingredients and straightforward stovetop steps, delivering approximately 1 to 1.25 pounds of fresh cheese.
Ingredients
Scale
Ingredients
- 1 gallon Whole milk
- 6 tbsp White vinegar
- 2 tbsp Freshly squeezed lemon juice (or more vinegar as preferred)
- 1/2 tsp Sea salt (optional, to taste)
Instructions
- Heat the Milk: Combine the milk with a pinch of salt in a pot or Dutch oven. Place it over medium heat on the stovetop. Slowly heat the milk until it reaches just before simmering, taking about 30-40 minutes. You’ll see small bubbles forming and popping on the surface, but be careful not to let the milk boil or scorch.
- Add Acid to Curdle: Turn off the heat and stir in the white vinegar and freshly squeezed lemon juice. The acid will initiate the curdling process, separating the milk into curds and whey over several minutes. Let the mixture rest undisturbed in the pot for 10-15 minutes to fully separate.
- Drain the Curds: Line a colander with cheesecloth and place it over a large bowl or pot. Carefully pour the curdled milk mixture through the cheesecloth to catch the curds while allowing the whey to drain off.
- Press Out Excess Liquid: Gather the edges of the cheesecloth and tightly wrap around the curds. Wring or squeeze to press out as much liquid as possible, which helps the cheese firm up.
- Season the Cheese: Unwrap the cheesecloth and sprinkle sea salt over the curds to taste. Gently mix to evenly distribute the salt throughout the cheese.
- Press and Chill (Optional for Firmer Cheese): For a firmer texture, re-wrap the curds tightly in the cheesecloth, shape into a disc, and place on a plate. Set a heavy weight on top to press the cheese and refrigerate for 1-2 hours before serving.
Notes
- Use whole milk for creamiest results but reduced-fat milk can also be used resulting in a lighter texture.
- The amount of lemon juice or vinegar can be adjusted slightly depending on milk freshness to ensure proper curdling.
- Do not boil the milk as this can cause unpleasant flavors and uneven curd formation.
- Pressing the cheese longer results in a firmer texture, while less pressing keeps it softer and crumbly.
- Store farmer’s cheese wrapped and refrigerated; consume within 3-5 days for freshness.
- This cheese can be used in spreads, baking, or eaten plain with herbs and spices.
