Description
This traditional Farmer’s Cheese Tvorog recipe guides you through transforming simple ingredients into a fresh, homemade cheese perfect for various culinary uses. By culturing whole milk with lowfat buttermilk and gently cooking it, you create a soft, tangy cheese with a creamy texture and whey byproduct, embodying wholesome, rustic flavors.
Ingredients
Scale
Ingredients
- 1 gallon whole milk, room temperature (organic recommended)
- 1/2 gallon cultured lowfat buttermilk
- 4 layers of cheesecloth
Instructions
- Combine milk and buttermilk: Pour the whole milk into a large pot and stir in the cultured lowfat buttermilk thoroughly to mix. Allow this mixture to rest at room temperature for several hours or overnight (approximately 8-12 hours) to naturally culture and ferment, thickening the milk and developing tangy flavors.
- Heat gently to curdle: Slowly warm the cultured milk mixture over low heat, stirring frequently to prevent scorching, until it reaches about 120°F (49°C). During this step, the milk will curdle and separate into curds and whey. Maintain this temperature for about 1 to 2 hours to aid the separation process.
- Strain the curds: Line a large colander or strainer with the 4 layers of cheesecloth. Pour the curdled mixture into the cloth to separate the curds from the whey. Gather the cheesecloth edges and tie into a bundle, allowing it to hang or rest so excess whey drains naturally for several hours or until desired consistency is achieved. The result is soft, creamy Farmer’s Cheese Tvorog, producing approximately 2 to 3 pounds of cheese and about 3 liters of whey.
Notes
- Use organic whole milk if possible for the best flavor and quality.
- Ensure the milk is at room temperature before starting for proper fermentation.
- Do not heat the milk too quickly or to too high a temperature to prevent burning or killing beneficial cultures.
- The whey byproduct can be saved and used in smoothies, baking, or as a nutritious cooking liquid.
- The cheese can be stored refrigerated for up to one week or frozen for longer preservation.
