Farmers Cheese with Greek Yogurt (Tvorog) Recipe

If you crave something creamy, tangy, and homemade, you’re in for a real treat with Farmers Cheese with Greek Yogurt (Tvorog). This classic Eastern European cheese is delightfully rich and smooth thanks to the pairing of milk and Greek yogurt, and it also gets a subtle tang from a touch of sour cream. Even better, making it yourself is far simpler than you might imagine. With just a few basic staples and a little patience, you’ll create a cheese that’s perfect for spreading, baking, or tossing into salads—the possibilities are nearly endless!

Ingredients You’ll Need

The beauty of Farmers Cheese with Greek Yogurt (Tvorog) is that it’s made from a handful of pure, high-quality ingredients. Each item plays a crucial role, whether it’s adding richness, boosting tanginess, or shaping the perfect texture.

• Whole milk (preferably organic, room temp): The base of your cheese; organic milk gives the richest flavor and sets a creamy foundation for your tvorog.
• Full fat Greek yogurt (room temp): Adds a lush, tangy note and helps the curds form smoothly, making the finished cheese delightfully creamy.
• Sour cream: Just a spoonful, but it imparts distinct tartness and encourages the development of curds as your cheese forms.

How to Make Farmers Cheese with Greek Yogurt (Tvorog)

Step 1: Combine Dairy Ingredients

Start by whisking together the whole milk, Greek yogurt, and sour cream in a large stainless steel pot. Make sure everything is at room temperature before you begin—this really encourages the magic of curd formation later on!

Step 2: Gentle Warming in the Oven

Cover the pot and slide it into a warm oven set to 100˚F. Let it sit for about an hour, just until the mixture is slightly warm to the touch. If your oven starts at a higher temp, keep a close eye and remove the pot as soon as it feels lukewarm. This step gently jumpstarts the culturing process without cooking any proteins.

Step 3: Let Nature Do Its Work

Place your covered pot in a warm spot for 24 hours. I like to rest mine by a heating vent or anywhere cozy in the kitchen. Leave it completely undisturbed—even a quick stir will interfere with the curds forming! When you peek in, you’ll see a thick, silky mixture reminiscent of sweetened condensed milk.

Step 4: The Second Warm Up

On Day 2, put the pot back on the stove over low heat for about 40 minutes, letting it gently warm again. Do not stir—patience here yields softer, more tender curds. When warmed, let the pot rest in a warm place for another 24 hours. It should now resemble regular yogurt in consistency.

Step 5: Final Heating and Curds Separation

On Day 3, heat the pot one last time on medium-low for about 40 minutes or until it’s hot. This is when you’ll spot the curds separating from the whey—a thrilling moment! Turn off the heat, cover, and let it rest for one more hour to finish the separation process.

Step 6: Strain and Press

Line a large colander with two layers of fine mesh cheesecloth and nestle it over a big bowl. Pour in the cheese mixture slowly. Save the whey in the bowl—it’s fantastic in homemade bread! Gather the cheesecloth corners, tie them, and let the bag of cheese rest with a heavy weight on top for 8-10 hours to press out all the excess liquid.

Step 7: Unwrap and Enjoy

On the grand finale, Day 4, open up your cheesecloth and behold your homemade Farmers Cheese with Greek Yogurt (Tvorog)! It will be fresh, creamy, and ready to chill or enjoy right away. Refrigerate if you aren’t serving it immediately.

How to Serve Farmers Cheese with Greek Yogurt (Tvorog)

Garnishes

Fresh herbs, a sprinkle of flaky sea salt, or even a drizzle of honey can completely elevate Farmers Cheese with Greek Yogurt (Tvorog). Try chives for a savory touch, or a swirl of berry compote for a sweet, tangy balance.

Side Dishes

This cheese pairs beautifully with rustic rye or sourdough bread, crisp cucumber slices, or even slices of fresh tomato. It’s also delicious alongside lightly smoked fish or roasted beets for a colorful, wholesome spread.

Creative Ways to Present

Get inventive: shape the cheese into small rounds and serve as an appetizer plate, or use it as the filling for blintzes or crepes. For an elegant twist, dollop Farmers Cheese with Greek Yogurt (Tvorog) atop roasted vegetables or baked potatoes, then finish with cracked pepper and a drizzle of olive oil.

Make Ahead and Storage

Storing Leftovers

Transfer leftover cheese to an airtight container and store it in the refrigerator. It will keep for up to 5-7 days, retaining its freshness and creamy texture.

Freezing

Although it’s best eaten fresh, you can freeze Farmers Cheese with Greek Yogurt (Tvorog) if needed. Use a freezer-safe container and seal tightly; thaw gently in the refrigerator for best results. Note that the texture may become a bit crumbly after freezing, but it’s still perfect for baking or adding to dishes.

Reheating

There’s really no need to reheat this cheese, as it shines when served chilled or at room temperature. If you’re adding it to cooked recipes, let it come to room temp beforehand for the creamiest results.

FAQs

Can I use low-fat milk instead of whole milk?

While you can try using low-fat milk, the final cheese will be less rich and creamy. Whole milk gives traditional Farmers Cheese with Greek Yogurt (Tvorog) its signature luxurious texture, so it’s truly worth seeking out.

What’s the best way to warm the room if my kitchen is chilly?

If your kitchen is on the cool side, simply set the covered pot near a heating vent, wrap it in towels, or use your oven with just the oven light on for some gentle warmth. The goal is to maintain a cozy environment so the cultures thrive.

Can I flavor the cheese during the making process?

It’s best to keep the base cheese neutral and add flavors just before serving. Fresh herbs, spices, or fruits can be gently folded in once the cheese is ready, letting everyone customize their own serving.

Is there a way to speed up the process?

This recipe does require patience! The slow culturing and gentle heating result in the best flavor and texture. If you rush, you’ll miss out on that authentic taste and irresistible creaminess. Trust me, it’s worth the wait.

What can I do with leftover whey?

Don’t toss that golden whey! It’s fantastic in bread dough for softer crumb and extra nutrition, or you can use it in smoothies, soups, and pancakes. It adds a gentle tang and lots of nutrients wherever you use it.

Final Thoughts

If you’ve ever dreamed of making your own cheese but didn’t know where to begin, Farmers Cheese with Greek Yogurt (Tvorog) is the perfect project. The satisfaction of pulling out that delicate, homemade cheese is different from anything store-bought. Give it a try, and you’ll soon find yourself inventing new ways to enjoy it all week long!

Print