Description
This creamy and tangy Farmers Cheese recipe uses whole milk, full-fat Greek yogurt, and sour cream to create a rich homemade tvorog. The process involves gentle warming, culturing, and straining to produce a fresh cheese perfect for spreads, baking, or cooking.
Ingredients
Scale
Milk Mixture
- 1 gallon whole milk (preferably organic, room temperature)
- 35 oz large tub full fat Greek yogurt, room temperature
- 2 Tbsp sour cream
Instructions
- Combine Ingredients: In a large pot or bowl, mix the room temperature whole milk, Greek yogurt, and sour cream thoroughly to ensure even culturing.
- Fermentation: Cover the mixture loosely and let it sit at room temperature (around 70-75°F) for 72 hours (3 days). This allows the dairy cultures from the yogurt and sour cream to ferment the milk, thickening it into curds and whey.
- Heating and Curdling: After fermentation, gently heat the mixture on low to medium heat, stirring occasionally, until it reaches about 120-130°F over approximately 2 hours. This helps the curds separate more distinctly from the whey.
- Straining the Curds: Line a colander with cheesecloth and pour the curdled mixture into it. Allow the whey to drain for 6-8 hours or overnight in the refrigerator until you achieve a thick, spreadable consistency for the farmers cheese.
Notes
- Ensure milk and cultures are at room temperature before mixing to encourage proper fermentation.
- Do not boil the milk mixture; gentle heating is key to avoid destroying beneficial cultures.
- The longer you strain, the thicker and drier the cheese will become.
- Store the finished farmers cheese in an airtight container in the refrigerator for up to one week.
