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Farmers Cheese with Greek Yogurt (Tvorog) Recipe

Farmers Cheese with Greek Yogurt (Tvorog) Recipe
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★★★★★

4.8 from 5 reviews

Learn how to make delicious Farmers Cheese with Greek Yogurt (Tvorog) at home with this simple recipe. Creamy and versatile, this cheese is perfect for various dishes.

Ingredients

Scale

Day 1: Preparing the Mixture

  • 1 gallon milk
  • 35 oz Greek yogurt
  • 2 tbsp sour cream

Instructions

  1. Combine Ingredients: In a large stainless steel pot, whisk together 1 gallon of milk, 35 oz Greek yogurt, and 2 tablespoons of sour cream.
  2. Warm the Mixture: Cover the pot and place it in a warm oven set at 100°F. If your oven has a minimum temperature of 170°F, keep an eye on the mixture and remove it once it becomes just warm (luke-warm).
  3. Resting: Place the covered pot in a warm room for 24 hours (next to a heating vent or in a warm spot works well). After this time, the mixture should have the consistency of sweetened condensed milk and should pull when lifted with a spoon. Do not stir.
  4. Day 2: Heating and Resting
  5. Heat Again: Place the pot on the stove over low heat for 40 minutes or until warm. Do not stir during this process. Gradual heating is essential to preserve the nutritious proteins in the milk.
  6. Rest: After heating, remove the pot from the stove and place it in a warm room for another 24 hours. The mixture should now have the consistency of regular yogurt.
  7. Day 3: Separating the Cheese and Whey
  8. Heat Again: Place the pot over medium-low heat for 40 minutes or until hot. The curds will begin to separate from the whey.
  9. Let it Sit: Turn off the heat and cover the pot. Let it sit for another hour to allow the curds to fully separate.
  10. Strain: Place 2 layers of very fine mesh cheesecloth over a large colander set in a large bowl. Pour the cheese mixture over the cheesecloth. Keep the leftover liquid, known as whey, as it can be used for baking or other recipes.
  11. Drain: Tie a knot with the cheesecloth to form a bag. Place the tied cheesecloth bag on a cutting board, which should be set inside a baking dish or sink. Place another cutting board on top and weigh it down with a heavy object (e.g., a large pot or jug of water). Let it drain for 8-10 hours.
  12. Day 4: Ready to Serve
  13. Unwrap the Cheese: After draining, unwrap your cheese from the cheesecloth. The farmers cheese is now ready to use. If not using immediately, store it in the refrigerator.

Notes

  • Ensure all utensils and equipment are clean and sanitized before use.
  • Be patient during the resting and draining periods for the best results.

Nutrition

Keywords: Farmers Cheese, Tvorog, Homemade Cheese, Greek Yogurt Cheese

Find it online: https://flavorsbymaya.com/farmers-cheese-with-greek-yogurt-tvorog-recipe/