Farmers Cheese with Greek Yogurt (Tvorog) Recipe
Learn how to make delicious Farmers Cheese with Greek Yogurt, also known as Tvorog, at home with just a few simple ingredients and a little patience. This creamy, tangy cheese is perfect for spreading on bread, adding to recipes, or enjoying on its own.
- Prep Time: 30 minutes
- Cook Time: 2 days
- Total Time: 3 days 8 hours
- Yield: Varies
- Category: Dairy
- Method: Stovetop, Oven
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
Scale
Day 1:
- 1 gallon whole milk (preferably organic, room temp*)
- 35 oz large tub full fat Greek yogurt, room temp*
- 2 Tbsp sour cream
Day 2:
- —
Day 3:
- —
Day 4:
- —
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.
- Farmers Cheese Day 2: Place on the stove and heat again over low heat for 40 minutes or until warm. Heat it slowly. Remove from stove and place in a warm room for another 24 hours.
- Farmers Cheese Day 3: Place on the stove over medium/low heat for 40 minutes or until hot. The cheese will separate from the whey. Turn off the heat and let it sit covered for an hour.
- Farmers Cheese Day 4: Unwrap your cheese and it’s ready to enjoy! Refrigerate if not using right away.
Notes
- Whey leftover can be used for bread making
- Refrigerate the cheese if not consumed immediately
Nutrition
- Serving Size: 1 ounce
- Calories: 90
- Sugar: 4g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Farmers Cheese, Tvorog, Homemade Cheese, Greek Yogurt Cheese
