Home > Eastern European Recipes > Farmers Cheese with Greek Yogurt (Tvorog)

Farmers Cheese with Greek Yogurt (Tvorog)

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.

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Homemade farmers cheese (tvorog) is easy to make. Farmer cheese is truly lovely and once you try it, you’ll want to keep a constant supply in your refrigerator. We had always made this cheese with buttermilk but my Mom-in-law came discovered it works really well with Greek yogurt.

The cheese takes a few days to form but it happens in the background while you go on with your life. The timeline is also pretty forgiving and you can bend it to what works with your schedule. For example, the recipe says 24 hours but if you let it sit for 18 hours or 30 hours, everything will still work out. I’ve seen speed setting cheese methods online but I have found this (my Mom’s method) to have the best flavor and texture.

It is difficult to come by tvorog cheese in American supermarkets and when you do find it, it can be fairly spendy. Fresh, homemade is always better and I know the quality of ingredients that went into this. With organic milk and the Greek yogurt, I spent about $11 to make around 8 to 9 cups of farmer’s cheese. 

What do we use this for? Check out the yummy recipes at the bottom of this post and I have 2 new ones coming soon so stay tuned!

Ingredients for Farmers Cheese:

1 gallon whole milk (preferably organic), room temp*
35 oz (large tub) full fat Greek yogurt, room temp*
2 Tbsp sour cream

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.

*Bring milk and Greek yogurt to room temp by leaving them on the counter 4 – 6 hours.
*Click here to learn how to make cheese using buttermilk and whole milk.

How to Make Farmers Cheese Day 1:

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. (For many ovens, the lowest temp setting is 170˚F, so if that is the case for you, keep an eye on the mixture and take it out of the oven as soon as it’s just warm).

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.

2. Place the covered pot in a warm room for 24 hours (I put it next to a heating vent on the floor). When it’s done, it should become the consistency of sweetened condensed milk and pulls when you lift it up with a spoon. DO NOT STIR.

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.

Farmers Cheese Day 2:

1. Place on the stove and heat again over low heat for 40 minutes or until warm. DO NOT STIR. Heat it slowly, since high temperatures destroy the nutritious protein and good bacteria. Remove from stove and place in a warm room for another 24 hours. It should be consistency of regular yogurt.

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.

Farmers Cheese Day 3:

1. Place on the stove over medium/low heat 40 minutes or until hot. The cheese will separate from the whey. Turn off the heat and let it sit covered for an hour (this helps for the curds to separate as well).

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.

2. Place 2 layers of very fine mesh cheesecloth over a large colander set inside a large bowl. Pour cheese mixture over cheesecloth. Keep the leftover liquid – this is called whey – refrigerate it and use instead of water for making the best bread you’ve ever had!

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.

3. Tie a knot with your cheesecloth and now it’s important to squeeze out excess liquid. Place a cutting board either in a baking dish or in the sink. Place tied bag of cheese on top. Set another cutting board on the cheese and place a heavy weight over the top (i.e. a heavy cast iron pot or a large jug of water) and let stand 8-10 hours.

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.

Farmers Cheese Day 4:

Unwrap your cheese and it’s ready to enjoy! Refrigerate if not using right away. Here are some of our favorite farmers cheese recipes and I have 2 more really really good ones coming soon!

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.

 

Farmers Cheese with Greek Yogurt (Tvorog)

4.97 from 29 votes
Author: Natasha Kravchuk
My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.
My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese.
Prep Time: 3 days
Cook Time: 2 hours 2 minutes
Total Time: 3 days 2 hours 2 minutes

Ingredients 

Servings: 9 cups
  • 1 gallon whole milk, preferably organic, room temp*
  • 35 oz large tub full fat Greek yogurt, room temp*
  • 2 Tbsp sour cream

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. (For many ovens, the lowest temp setting is 170˚F, so if that is the case for you, keep an eye on the mixture and take it out of the oven as soon as it's just warm).
  • Place the covered pot in a warm room for 24 hours (I put it next to a heating vent on the floor). When it’s done, it should become the consistency of sweetened condensed milk and pulls when you lift it up with a spoon. DO NOT STIR.

Farmers Cheese Day 2:

  • Place on the stove and heat again over low heat for 40 minutes or until warm. DO NOT STIR. Heat it slowly, since high temperatures destroy the nutritious protein. Remove from stove and place in a warm room for another 24 hours. It should be consistency of regular yogurt.

Farmers Cheese Day 3:

  • Place on the stove over medium/low heat 40 minutes or until hot. The cheese will separate from the whey. Turn off the heat and let it sit covered for an hour (this helps for the curds to separate as well). DO NOT STIR.
  • Place 2 layers of very fine mesh cheesecloth over a large colander set inside a large bowl. Pour cheese mixture over cheesecloth. Keep the leftover liquid - this is called whey - refrigerate it and use instead of water for making the best bread you've ever had!
  • Tie a knot with your cheesecloth. To squeeze out excess liquid, place a cutting board either in a baking dish or in the sink. Place tied bag of cheese on top. Set another cutting board on the cheese and place a heavy weight over the top (i.e. a heavy cast iron pot or a large jug of water) and let stand 8-10 hours.

Farmers Cheese Day 4:

  • Unwrap your cheese and it's ready to enjoy! Refrigerate if not using right away. Here are some of our favorite farmers cheese recipes and I have 2 more really really good ones coming soon!

Notes

*Bring milk and Greek yogurt to room temp by leaving them on the counter 4 - 6 hours.
*Click here to learn how to make cheese using buttermilk and whole milk.
Note on Nutrition Label: The nutrition label is a rough estimate per cup of cheese. It's difficult to calculate the true nutrition label since the label accounts for all of the ingredients whereas when the cheese is made, the whey is separated from the cheese. 

Nutrition Per Serving

323kcal Calories24g Carbs25g Protein14g Fat8g Saturated Fat0.5g Polyunsaturated Fat3g Monounsaturated Fat0.01g Trans Fat57mg Cholesterol202mg Sodium792mg Potassium24g Sugar695IU Vitamin A0.02mg Vitamin C643mg Calcium0.1mg Iron
Nutrition Facts
Farmers Cheese with Greek Yogurt (Tvorog)
Amount per Serving
Calories
323
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
3
g
Cholesterol
 
57
mg
19
%
Sodium
 
202
mg
9
%
Potassium
 
792
mg
23
%
Carbohydrates
 
24
g
8
%
Sugar
 
24
g
27
%
Protein
 
25
g
50
%
Vitamin A
 
695
IU
14
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
643
mg
64
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: Russian
Keyword: Farmer's Cheese, greek yogurt farmer cheese
Skill Level: Easy
Cost to Make: $10-$12
Calories: 323

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.

Our favorite Farmer’s Cheese Recipes:

1. Farmers Cheese and Chocolate Cake

Farmer's Cheese Chocolate Cake

2. Ukrainian Cheese Pancakes (Syrniki)

You must try these simple yet delicious Ukrainian syrniki with Farmer's cheese. They known as tvorog pancakes. Soft on the inside, golden outside. Yum!

3. Donut Holes (Ponchiki with Cheese) – scrumptious!

Donut Holes Recipe (Ponchiki)

4. And finally, here’s the recipe for making farmers cheese with buttermilk (it’s a little less expensive to make and also tastes great!)

Q: Are you a farmer’s cheese super-fan? I’d love to know what you make with Farmers cheese. I’m always on the look out for creative ways to use it!

My Mother's method for homemade Farmers cheese (tvorog). Easy to make and much better than store-bought farmer cheese. How to make homemade cheese with step-by-step photos.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Alena Priddy
    March 24, 2023

    Natasha, do you know by chance what would the fat content (like tvorog can be 2.5%, 5% and etc) of it?
    Not so much for nutrition value but sometimes receipies call for a certain type … thank you!

    Reply

    • Natasha
      March 27, 2023

      Hi Alena, I tried running the nutrition label on this recipe but some disclaimers on that: The nutrition label is a rough estimate per cup of cheese. It’s difficult to calculate the true nutrition label since the label accounts for all of the ingredients whereas when the cheese is made, the whey is separated from the cheese. 

      Reply

  • Lena
    January 17, 2023

    So excited to make this! Does it have to be in a stainless steel pot or can I use a nonstick one? I have a regular black nonstick that I use for everything but if it’s stainless steel only I’ll buy one for this purpose!! Love творог!

    Reply

    • Natashas Kitchen
      January 18, 2023

      Hi Lena, it’s best in a stainless steel pot, but nonstick may work. Since you will stir a lot in the pot, you may damage the nonstick coating, so ensure to use tools that are sage to wisk and mix in a nonstick pot. I hope you love this recipe!

      Reply

  • Patty
    October 22, 2022

    Your recipe said 35 oz of greek yogurt? It comes in 32 oz containers so should it be 35 oz or 32 oz?

    Reply

    • NatashasKitchen.com
      October 22, 2022

      Hi Patty! Yes, 35oz is correct. In my pictures above, you’ll see I used 2 containers that were 17.6 oz. 🙂

      Reply

      • Patty
        October 24, 2022

        Ok it was late and we live very rural and did not want to drive into town to get more yogurt 😀😀😀so I did the math and removed 6 oz milk so the 32 oz of yogurt would work. It looks great so far!

        Reply

      • Patty
        October 27, 2022

        The cheese came out perfect! I ended up using 32 oz of yogurt and reduced the milk by 6 0z. Its wonderful! Nice and firm and crumbly!

        Reply

  • gennie
    July 3, 2022

    Natasha, you’re the best. How long can you keep the whey? I make this cheese often for many things. This cheese makes a delicious cheese cake.

    Reply

    • Natashas Kitchen
      July 5, 2022

      Hi Gennie, I haven’t maxed it out myself, but I have read that it can be stored for up to 6 months in the refrigerator.

      Reply

  • paula lusby
    December 23, 2021

    Hi Natasha,
    Thanks for the recipe, I make pierogi with farmer cheese and herbs

    Reply

  • radha
    July 11, 2021

    i don’t know if i missed it, but how much farmer’s cheese does it make – 16oz? more? less? and can it be frozen to use a next time? thankyou!

    Reply

    • Natasha's Kitchen
      July 12, 2021

      I didn’t measure or weigh it but it makes about 9 cups. I’ve never tried freezing it. I even asked my Mother and she hasn’t experimented in the freezer. If you try it, let me know how it goes! 🙂

      Reply

    • Kathy K
      April 11, 2022

      I finally decided to make it. It came out great! I will use it to make blintzes. My family can’t wait. I will also use your crepe recipe, since it looks so easy. I have used so many of your recipes and they all come out as winners.

      Reply

      • Natashas Kitchen
        April 11, 2022

        That’s just awesome! Thank you for sharing your wonderful review, Kathy! I hope everyone loves it!

        Reply

  • Aly
    March 30, 2020

    Hi Natasha, I’m in the process of making this farmers cheese. Today is day 3. I followed the recipe thoroughly but for some reason the cheese did not separate from the whey. What do you suggest I do? The consistency is still yogurt-like (and I didn’t use organic milk & organic greek-yogurt) Please help:) Thank you!

    Reply

    • Aly
      March 30, 2020

      I did use organic ingredients. Typo^

      Reply

    • Natasha
      March 31, 2020

      Hi Aly, hopefully, it was whole milk you were using, but it could also be due to not heating it up enough. Try heating it up just a little more or until you see it separate.

      Reply

  • Karey
    March 24, 2020

    I have used raw milk for years and make my own yogurt. I did your yogurt Farmer’s Cheese without the sour cream, and did it in the Instant Pot yogurt setting, then let set out for 1-2 days (I forget- sorry)(just check it)(and my raw milk was over a week old, thus getting soured already). It turned out great! Greek yogurt is just yogurt that lets the whey strain out making it thicker. I will now do this all the time with leftover milk. I also made no-knead Artisan bread with the whey. I’m looking for more recipes to use this cheese in.

    Reply

    • Natashas Kitchen
      March 24, 2020

      Thank you so much for sharing this with us Karey!

      Reply

  • Natalia
    March 23, 2020

    Hi Natasha, can I use the plain yogurt instead of greek?

    Reply

    • Natashas Kitchen
      March 23, 2020

      Hi Natalia, I think regular plain yogurt should still work fine.

      Reply

  • Elina
    March 20, 2020

    Natasha, thank you so much! I have been with you for 2 years already, and am totally thrilled. You are turning me into a better cook ))) can I ask – for how long will whey keep in the fridge before I can use it for bread recipes? Thank you.

    Reply

    • Natasha
      March 21, 2020

      Hi Elina, I haven’t maxed it out myself but I have read that it can be stored up to 6 months in the refrigerator.

      Reply

  • Jan
    January 11, 2020

    I just made this again. So awesome!! I did not have any discoloration this time.

    Reply

    • Natashas Kitchen
      January 11, 2020

      THat’s so great, Jan! Thank you so much for sharing that with me.

      Reply

  • David
    January 7, 2020

    Hi Natasha,

    When heating on the stove on day 2, to what temp? Can this be done in the stove, my stove goes down to 100 degrees? Same question regards temp on day 3. Thanks for the help!

    Reply

    • David
      January 7, 2020

      Also… on day 3 when draining through the cheese cloth, is this done at room temp or in the refrigerator.

      Reply

    • Natasha
      January 7, 2020

      Hi David, I haven’t tried that but I think that could work. 100 degrees is still fairly warm – it might cause the cheese to separate from the whey sooner but that’s ok.

      Reply

  • Chelsea
    November 19, 2019

    The part where you heat it on the stove for 40min.. should the pot be covered or uncovered?

    Reply

    • Natasha
      November 20, 2019

      Hi Chelsea, I keep it uncovered so I can keep an eye on it and reduce the chances of it getting too hot and boiling.

      Reply

  • Natalie
    July 18, 2019

    I don’t know what I did wrong but for me this was the worst recipe. I am doing better with milk and lemons.

    Reply

    • Natasha
      July 19, 2019

      Hi Natalie, I have always had success with this method – I wonder if it is anything to do with a substitution of ingredients or change in the method?

      Reply

  • Elizabeth
    July 4, 2019

    I loved this recipe! I have tried other fresh cheese recipes, and this is better. What I love is that it is cultured, rather than just relying on acid. I just used more yoghurt rather than sour cream. I also used partially soured milk that I wanted to use up. I also used an instant pot, which keeps things to an even warmth, so I shortened the time to about 12 hours. What I did was to heat the milk on the yoghurt boil setting, wait till it cooled, added yogurt. I let it all sit on the yogurt warm setting for about 12 hours. When I checked on it, it already was broken down into curds and whey, probably because of the slightly soured milk base. I drained it. It was really lovely, very creamy, fresh tasting and flavorful. Thank you!

    Reply

    • Natasha
      July 4, 2019

      I love that this can be made in an instant pot. That is brilliant and thank you so much for sharing the details. You’re wonderful!

      Reply

  • Leonid podolyak
    May 23, 2019

    I’m Russian and love cooking! This blog and all original recipe very nice . Correct and easy to use. Thanks 🙏 very much Natalia and Vadim . Many recipe I am know from my childhood like my grandmother and my mama did!! Very good list of recipes! Will recommend my friends in New York and Russia 🇷🇺 too. Best regards. Md. Leonid Podolyak, New York. Thanks 🙏

    Reply

    • Natashas Kitchen
      May 23, 2019

      I’m so happy you discovered our blog, Leonid! Thank you for sharing that with us! I’m so happy this brought back memories! Thank you for sharing with your friends and family!

      Reply

    • Christina Yun
      March 15, 2020

      Natasha. I stirred it when it was too hot and I ruined it. I set it to very low and it got way too hot… I set it alone for 24 hrs and it is very runny and I can tell not how it should be. How can I fix this?

      Reply

      • Natasha
        March 16, 2020

        Hi Christina, if the cheese has separated from the whey, you can just proceed to strain the cheese. The flavor won’t be quite as developed but it should still form a cheese.

        Reply

  • Ina
    May 3, 2019

    Where is your recipe for Cheesy Easter ? 😁 come on, I know you know what I am talking about 🤣

    Reply

  • Jan
    April 21, 2019

    God bless you for this recipe! My favorite pierogis were the ones my Polish Nana made with “dry cottage cheese”. I know now that is the same as farmers cheese. I live in a small town and can’t buy it here. Fortunately I came across your recipe. I started the cheese Sunday, made pierogis Friday. Thank you!!!

    Reply

    • Natashas Kitchen
      April 21, 2019

      You’re welcome! I’m so happy you enjoyed it Jan!

      Reply

  • Amy Combs
    March 20, 2019

    Any idea the nutritional info on your farmers cheese? We are Keto and it looks amazing. Just curious on the carbohydrate counts. Thank you for sharing!!

    Reply

  • ron
    December 20, 2018

    can i add salt to the cheese and if so at what stage

    Reply

    • Natashas Kitchen
      December 21, 2018

      If you were to add that I would add it to the end of the process. I haven’t tried that with this recipe however.

      Reply

    • Ron
      December 22, 2018

      thanks I’ll give that a try.

      Reply

  • Andrea
    December 9, 2018

    I love this recipe! I’m going to use the cheese to fill pierogis. It’s easier than expected to make. The directions are clear and I followed them exactly. Turned out great!

    Reply

    • Natashas Kitchen
      December 9, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Inna
    October 30, 2018

    Hi Natasha,
    Can you please tell me if there is a big difference in taste in tvorog with greek yogurt vs tvorog with buttermilk. Thank you!

    Reply

    • Natasha
      October 30, 2018

      Hi Inna, the taste is very similar – I use what I have on hand.

      Reply

  • Elena
    February 27, 2018

    Can you make this tvorog in the Instant Pot?

    Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      Hi Elena, I honestly haven’t tried that. If you experiment, let me know! This might be a great question for the instant pot community on Facebook.

      Reply

    • Eileen
      January 16, 2019

      Hi
      did you ever make it in the instant pot? I’d like to try to make it that way. thanks

      Reply

      • Christina Yun
        March 15, 2020

        What should the temperature go up to for the 40 min?

        Reply

  • Victoria
    February 27, 2018

    Natasha , what did I do wrong ??!! My cheese became pink ( spots ) ! I doubt that it safe to eat now .

    Reply

    • Natasha
      natashaskitchen
      February 27, 2018

      Hi Victoria, I haven’t seen that happen following this method. Did you possibly start with expired milk? I’m not sure if this applies but always start with milk that has not expired and let it go sour per the instructions since bad milk will result in bad cheese. Also, be sure to refrigerate the finished cheese.

      Reply

      • Victoria
        February 27, 2018

        Hi Natasha, all ingredients was really fresh, but I didn’t follow your instructions.. I used ” vodyanaya banya” method for warming up this mix on 2nd and 3rd day. And color of spots wasn’t pink as I described earlier, they were kind of light brownish …
        I just thought maybe you had seen this before …

        Reply

        • Natasha
          natashaskitchen
          February 27, 2018

          Hi Victoria, I honestly haven’t seen any discoloration with cheese making. Sorry I can’t be more help!

          Reply

          • Victoria
            February 28, 2018

            Ok. Thank you Natasha for following up on my question. and also I wanted to say to you- thank you so much for your amazing blog ! All your recipes are easy to make and food is always delicious! Thank you!

          • Natasha's Kitchen
            February 28, 2018

            My pleasure Victoria, thanks for following!

          • Julia Tikhonova
            July 19, 2018

            I just made the cheese using this recipe and also noticed few pink spots in my cheese. I also used super fresh and organic ingredients.. why does that happen?

          • Natashas Kitchen
            July 20, 2018

            The pink on the bottom was most likely due to overheating the pot and having some of it scorch to the bottom.

          • Jan
            April 21, 2019

            I also had some brownish spots. I wonder if it was because I used a Revere ware pot? It has a copper bottom. The taste and texture was still fabulous!

          • Natasha
            April 21, 2019

            Hi Jan, I haven’t had that experience so maybe it was the pot? If anyone else has any insight into that, please let us know. I’m so glad you enjoyed the farmers cheese!

        • Liliya
          March 11, 2019

          Наташа, thanks for sharing this awesome recipe and step-by-step prep. I love the texture of the cheese! It turned out so good.

          Reply

          • Natashas Kitchen
            March 11, 2019

            I’m so happy you enjoyed that! Thank you for sharing that with me!

      • Elena Z
        March 21, 2018

        Hi Victoria, Will this work with not fat milk and non fat yogurt?

        Reply

  • ali
    December 4, 2017

    Hi Natasha, can I use 2% nonfat milk? Or is it totally not gonna work for this recipe?

    Reply

    • Natasha
      natashaskitchen
      December 5, 2017

      My mom experimented with 2% milk and it worked but whole milk is still proffered.

      Reply

  • Jon
    November 21, 2017

    How long does the cheese keep in the refrigerator?

    Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Jon, you can keep this up to a week in an airtight container in the refrigerator.

      Reply

  • Lucy
    November 8, 2017

    I use to make farmer cheese in 2 days:
    1 day -did kyfir in a glass bowl;
    2 day- put it in a microwave for 3-5 minutes (depending on the bowl’s volume)
    The result would be the same.
    Now I gave up the microwave because it is not healthy

    Reply

    • Natasha's Kitchen
      November 8, 2017

      Thanks for sharing your tip with other readers Lucy!

      Reply

  • Donna
    October 9, 2017

    I mix farmers cheese with mashed potatoes and lots of sauted onions for my filling when making homemade perogies.

    Reply

    • Natasha's Kitchen
      October 9, 2017

      Great tip! Thanks for sharing Donna!

      Reply

  • Cheryl
    October 3, 2017

    Oh Crud. I somehow missed the instruction to allow the milk & yogurt to come to room temp before whisking. Can I salvage this?
    Is this going to be an expensive mistake? I can’t be the only one, right?

    Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      Hi Cheryl, you can still let them come to room temperature once they are whisked together. It will work 🙂

      Reply

  • Cheryl
    October 3, 2017

    Hi Natasha,
    I have a question regarding these instructions: On day 2, you tell us to “place on the stove again over low heat until warm.” When you say “again,” are you meaning to say place in the oven? Or are we really putting this on the cooktop/burner?
    Thanks for the clarification.
    I’ve found that leaving the oven door ajar keeps the oven temp at about 100.

    Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      Hi Cheryl, sorry for the confusion – that word “again” is a little out of place ;). It is meant to read, heat again. Yes, that is correct, you put it on the stove to heat again on day 2.

      Reply

  • Olga
    August 20, 2017

    Hi, Natasha! I was wondering if you have ever tried making TVOROG using an instant pot? I figured since it has a yogurt setting it may work for tvorog as well. Would love to hear your input – I think it would greatly speed up the process!

    Reply

    • Natasha
      natashaskitchen
      August 20, 2017

      Hi Olga, unfortunately I have zero experience with an instant pot and I didn’t even know they had a yogurt setting – how neat!! If you experiment, let me know. I’m sure someone else may have the same question in the future. Sorry I can’t be more helpful!

      Reply

    • Katia
      January 29, 2020

      I love this recipe. Reminds me of home in Moscow. I’ve made it at least 4 times. You have to use stainless steel pot for best results. I pour Greek yogurt in sour cream with some milk so it’s easier to stir, then I pour the rest and stir again. I usually drain cottage cheese on day 4.

      Reply

      • Natashas Kitchen
        January 29, 2020

        I love it when recipes bring back great memories! Thank you so much for sharing that with me, Katia!

        Reply

  • Mariya
    August 8, 2017

    Hi Natasha,

    I am wondering if you can use regular plain yogurt instead of greek yogurt for this recipe. I was just doing research and it looks like the bacteria that in both yogurts is what’s needed to jump-start the lacto-fermentation process. If I can use plain yogurt, do you think it’s the same quantity/volume? Any insight would be greatly appreciated; thank you!

    Reply

    • Natasha
      natashaskitchen
      August 9, 2017

      Hi Mariya, I think regular plain yogurt should still work fine. I have done this with buttermilk and it’s the same concept – the cultures in the yogurt or buttermilk are what help the cheese to form.

      Reply

    • Oleg
      August 9, 2017

      While adding yogurt would curdle the milk, the end result would be a yogurt cheese, not tvorog. To make real tvorog you need to add anything that contains lactis, cremosis and diacetylactis cultures, e.g. buttermilk. Remember that tvorog is a cheese and yogurt cultures work differently.

      Reply

      • Natasha
        natashaskitchen
        August 9, 2017

        Hi Oleg, Greek yogurt worked well though and the cheese was almost indistinguishable to that of the original buttermilk tvorog.

        Reply

    • Jakub
      August 9, 2017

      Buttermilk does work, I use 2 qts whole milk, 2 C butter milk, 1 T vinegar. Takes about 1/2 hour yields about a pound

      Reply

  • Holly
    August 6, 2017

    I lived in Ukraine for 3 years and we ate farmer’s cheese often. My favorite thing to do is make a salad. About a kilo of cheese, cucumbers (small tender and unpeeled are best) tomatoes, onions (red & green…whatever you like), a few cloves fresh garlice, minced, chopped cilantro, salt, pepper, lemon juice & a bit of ground cumin. It should have enough lemon juice to be tangy but not sour.

    I now live in another country where ingredients are hard to find – but moving again very soon where ingredients are easy to find. Can’t wait to try this!

    Reply

    • Natasha
      natashaskitchen
      August 6, 2017

      Hi Holly! Thank you so much for writing in and sharing that with us. It’s now on my to-do list. Thank you!! 🙂

      Reply

  • Nargiza
    May 10, 2017

    Great post. You can use apple cider vinegar . It is much quicker

    Reply

    • Natasha
      natashaskitchen
      May 10, 2017

      I have never tried that, but it sounds very interesting! How much do you add?

      Reply

  • Natasha
    natashaskitchen
    May 2, 2017

    Hi Oleg, I’ve never heard of that method but it’s interesting. Thank you for sharing your approach!

    Reply

  • Robert
    April 26, 2017

    Question: can this cheese be smoked or will that ruin it?

    Reply

    • Natasha
      natashaskitchen
      April 26, 2017

      Hi Robert, I’ve never tried that and have never seen it done. I think it would ruin the cheese…

      Reply

  • zouhair fiorino najjar
    March 25, 2017

    awesome recipe,, i like to try it but unfortunately sour cream or butter milk are not known in our city.. haow i can replace sour cream if possible..many thanks

    Reply

    • Natasha
      natashaskitchen
      March 25, 2017

      Maybe you have something called kefir? It will work well as a replacement for buttermilk.

      Reply

  • Ksenia
    March 14, 2017

    Hi Natasha,

    I have made this recipe and the one using buttermilk. Both are lovely and I succeeded making farmer’s cheese similar to what I remember eating in Russia. I am looking for a recipe for the more creamy tvorog (I think it was called Dieticheskiy) because I like the texture of it better. Do you have any ideas on how to make that?

    Reply

    • Natasha
      natashaskitchen
      March 14, 2017

      Hi Ksenia, I don’t have a recipe for that kind of tvorog. I’m used to this kind and haven’t tried the thinner one.

      Reply

    • Jakub Przedzienkowski
      March 14, 2017

      I do this:
      2 quarts pasteurized whole milk (do not use ultrapasteurized milk)
      2 cups buttermilk
      1 tablespoon white vinegar
      1 1/2 teaspoons salt or to taste
      Butter muslin or fine cheesecloth
      Butcher’s twine
      In a heavy-bottomed pot, over low heat, slowly heat up the milk, stirring often, until it is just about to simmer (180 degrees).
      Stir buttermilk into heated milk. Then stir in the vinegar.
      Turn off the heat and, very slowly, stir until the milk begins to separate into curds (solids) and whey (liquid). Leave undisturbed for 10 minutes.
      Meanwhile, wet the butter muslin or two layers of fine cheesecloth that is large enough to line a colander and hang over the sides. Place the muslin-lined colander over a bowl to catch any whey.
      After the milk-buttermilk-vinegar mixture has sat undisturbed for 10 minutes, use a skimmer or slotted spoon to ladle the curds into the cheesecloth. Allow the curds to drain for 10 minutes.
      Gather up the edges of the cheesecloth to form a bundle in order to drain as much whey as possible from the farmer’s cheese.
      Use a length of butcher’s twine to tie the cheesecloth containing the curds into a neat bundle, pressing on the cheesecloth a bit to help the whey drain off.
      Tie the string to a wooden spoon or dowel, and hang the cheese curds over a pot or container to collect any remaining whey and continue draining for 30 minutes.
      After draining, remove the cheese from the cheesecloth, and transfer it to a nonmetallic bowl or container.
      Add salt to the farmer’s cheese by stirring. This will break up the cheese into dry curds. You can form it into a solid piece by molding by hand, or leave it crumbly. Transfer to a nonmetallic container, cover and refrigerate. Use within 5 days.
      pretty creamy and is quick to make
      I double the ingred. and get about 3 lbs cheese.

      Reply

    • Zhanna
      March 20, 2017

      For more creamy consistency watch for time when your tvorog is on colander, do not let it drain very long.

      Reply

  • Emily
    February 18, 2017

    Hi Natasha! I’ve made this cheese successfully before, you’re farmer’s cheesecake is incredible by the way! I’m currently making a batch right now, and I made a bit of an error. I’m on day two, and I must have accidentally knocked something into the control on my stove. My cheese ended up on medium high for I don’t know how long, and my cheese has separated from the whey. Did I ruin the cheese, or am I freaking out over nothing?

    Reply

    • Natasha
      natashaskitchen
      February 18, 2017

      Hi Emily, It should still be ok as long as it didn’t discolor. You can proceed as usual. It’s hard to say how far along your cheese is at this point (it might be ready for straining if it’s separated), or you can do another day per the recipe.

      Reply

  • Penny
    September 29, 2016

    I made this wonderful cheese and all went well. But the very last part of the process while straining the cheese through the cheesecloth I noticed that there was a good amount of white product that did not process.

    I got about 6 cups, about 1.4 lbs of cheese instead of the 9 cups mentioned in the recipe.

    The taste is great, crumbles perfectly, but I’m not sure what could have happened during the process to cause that to happen.

    Will definitely do this again though!

    Reply

    • Natasha
      natashaskitchen
      September 29, 2016

      Hi Penny, you may have needed to heat it a little longer to get the cheese to separate from the whey. You should see the cheese distinctly separated from the clear yellow-ish liquid (whey). Don’t boil the cheese, just let it sit a little longer on low heat at the end for it to separate.

      Reply

  • Larisa
    September 19, 2016

    Hi Natasha,
    On day 3, after hearing it for 40 minutes, do you have to wait for it to cool before straining it, or doing it while hot is fine?

    Thank you,
    Larisa

    Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      Hi Larisa, you will need to drain/strain it under a press before enjoying it and by the time it is adequately strained, it will definitely have cooled down.

      Reply

      • Mariya
        August 9, 2017

        Spasibo bol’shoe!! I will try it. I used to live in Chicagoland and took farmer’s cheese for granted; haven’t had it in years and look forward to making this recipe! Thank you again!

        Reply

  • Julie
    August 18, 2016

    Do you think it’s going to work out with whole milk plain cultured yoghurt (not greek)?i can’t find greek yoghurt that’s not fat free 🙁

    Reply

    • Natasha
      natashaskitchen
      August 18, 2016

      Hi Julie, yes I think that would work just fine. You can also use buttermilk (see this tutorial for buttermilk use).

      Reply

  • mimi
    August 7, 2016

    What a fabulous tutorial – thank you!

    Reply

    • Natasha
      natashaskitchen
      August 7, 2016

      You’re so welcome 🙂

      Reply

  • Karen Mann
    July 31, 2016

    Our farmer’s cheese is delicious!!! Thank you for the recipe and great instructions. We have many ideas for ways to use it in various dishes we love and frequently make. My husband’s family are long time Idaho residents. My family are “Okie’s”. Their story is the same as told by Steinbeck’s book ” The Grapes Of Wrath”. Imagine, Ukrainian cheese mixed with the Okie cooking my mother taught to me! My husband and I froze a small chunk of cheese to see how it will hold up. I will let you know. By the way, I too love the Lord.

    Reply

    • Natasha
      natashaskitchen
      August 1, 2016

      I’m so happy you enjoyed it!! Thank you so much for writing in and sharing your story :). It’s awesome to meet you! 🙂

      Reply

    • frankie ann
      April 22, 2022

      Karen Mann-I too am an OKIE. i am planning on making this very soon. I remember my grandmother making something she called clabber in the 40’s. We had a cow and she used this milk and i don’t know what else and leave this mixture setting on the kitchen counter covered for a time until (time).
      do you have any ideas what she might have added? She was from TX and lived with us.

      Reply

  • Karen
    July 30, 2016

    I live in Idaho Falls. Are you close by? We are wondering if the cheese can be frozen? We’re on day two of our first try. Very excited.

    Reply

    • Natasha
      natashaskitchen
      July 30, 2016

      Hi Karen, we are in the Boise area. I’ve never tried freezing it. I even asked my Mother and she hasn’t experiment in the freezer. If you try it, let me know how it goes! 🙂

      Reply

  • Jessica
    July 14, 2016

    Hi Natasha! I’m on day 3 and put through cheese cloth but it’s like a heavy whipping cream consistency. Before when I brought it up to be hot. The whey did separate. But when I put through the cheese cloth nothing really went through. Very liquidity. Is there anyway to fix it :/??

    Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      Hi Jessica, it sounds like it did not get hot enough for the whey to separate. Did you change anything else in the method?

      Reply

      • Jessica
        July 15, 2016

        I did not. Any tips on how to save it :/?

        Reply

        • Natasha
          natashaskitchen
          July 15, 2016

          Hi Jessica, the only thing you could do at this point is to put it back on the stove over low heat and heat until hot and separating.

          Reply

  • Jakub
    May 17, 2016

    Day 2 cheese is now on the stove for the 40 min low heat. So far looks good.

    Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      Hooray! I hope you love it! 🙂

      Reply

  • Kitti
    May 5, 2016

    I will be trying my hand at making two batches of this version of tvorog beginning this Saturday, and interestingly enough… will be driving it down to Idaho once finished. My husband had the wise idea of “just” ordering it from you rather than making my own since you live in the old hood. Truth be told, I have never personally eaten tvorog or touched it for that matter. Is it the consistency of cottage cheese or is it more dry? I am wondering because I don’t know how to store it; does it require crumbling prior to moving it a container?

    Reply

    • Natasha
      natashaskitchen
      May 5, 2016

      Ha ha the “old hood” It is similar to cottage cheese but it is much more dry and crumbly. The consistency is similar to feta cheese but the flavor is closer to cottage cheese except slightly tangier. I hope you love it!

      Reply

      • Kitti
        May 10, 2016

        Uh oh… I went to strain my cheese last night and it all went through the 4 layers of cheese cloth I had laid out in my colander. The cheese was just too runny… my first thought was that our house wasn’t warm enough for the magic to happen so I stuck it on the stove and continued to warm the cheese after reading a few other methods online. Any tips on how I can salvage this? I will be throwing out two batches otherwise… And showing up at my in law’s place with NO CHEESE. =(

        Reply

        • Natasha
          natashaskitchen
          May 10, 2016

          Hi Kitti, I suggest putting the cheese back on the stove and heat until hot and almost to a simmer. The curds should separate from the whey. Also, is your cheese cloth a fine mesh or does it have large holes? You may just need a couple of extra layers if it is going through it. Not all cheese cloth is created equal. I used to need 4 layers with the one I used awhile back and the one I use now (see link in post above) only requires 2 layers because it is so tightly woven.

          Reply

          • Kitti
            May 11, 2016

            Womp. Womp. Womp… Only one batch worked out for me. Left it to sit an extra night and it almost looked like a solid mass in the whey. The other pot I had disturbed while trying to strain prematurely did not form a solid at all and looks chunky/curdled… This is where I call in the big guns… Help me mama! Hopefully mama can figure it out or I’ll get rid of it. Thanks for the speedy replies Natasha! I appreciate you being so attentive to the comments left on your blog.

          • Natasha
            natashaskitchen
            May 11, 2016

            Thanks Kitti, we try! Some days comments can be overwhelming but we do our best to provide timely replies 🙂

        • Ken O.
          June 24, 2016

          I make a similar cheese 1 gal Whole Milk warmed to180* F , cooled to 110*F Add 1 Small Plain yogurt With Live Cultures ,Put into clean Large Mason Jars [2 Large] Place into Oven with light on ,leave for 12 Hrs. { DO NOT DISTURB } DURING PROCESS after 12 Hrs remove put into Colander lined with cotton dish towel ,Put weights onto it ,place in Fridge for 1DAY . The longer in fridge the drier it will be .I’ve done this several times works great ! Hope this helps

          Reply

          • Natasha
            natashaskitchen
            June 24, 2016

            Thank you for sharing your method!

  • rita
    May 4, 2016

    Hi Natasha, so I’m on day 4 trying to fit all this cheese and squeeze it out :0 My whey doesn’t all clear yellow and has a lot of white to it.. I’m not sure if it’s because not all the milk turned into cheese or what.. You mention not to stir, so I noticed that the bottom part of the mass has a pink tint to it and I was wondering if it’s because it slightly got warmer then the rest because it was at the bottom. Also, how can you be sure if all your ingredients were fresh that at the end of this process you won’t get food poisoning.. I’m pregnant and got so excited to make my own cheese but now I’m a little nervous…

    Thank you!!!

    Reply

    • Natasha
      natashaskitchen
      May 4, 2016

      Hi Rita, the pink on the bottom was most likely due to overheating the pot and having some of it scorch to the bottom. What are you using to strain the cheese? If cheese cloth, what brand and how many layers? It makes a difference what product you use. I hope that helps!

      Reply

  • Allie
    April 28, 2016

    My husbands mom makes her own cottage cheese as well, her recipe is a little different but just as good. She makes cottage cheese dough. We then roll the dough in organic sugar and bake it. Taste amazing. Thank you for sharing all your amazing recipes.

    Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      Wow that does sound really good! Could you share the recipe? I would love to try it!

      Reply

      • Lisa Penner
        May 4, 2017

        It’s a cheese dough with 2 cups flour .1 and half cups cottage cheese. 1 cup butter pinch salt.we roll it in cinnamon and wh sugar.yum.cinnam twist we call it.google. “Mennonite girls can cook.com cheese dough” and look at images and you’ll find it with a little time

        Reply

    • Jakub Przedzienkowski
      April 29, 2016

      Twarog makes great lazy pierogi.

      Reply

  • Nina
    April 28, 2016

    Natasha, thank you for the recipe! My first time making it and I enjoyed making tvorog following your recipe =) I had a had a gallon of milk from Amish and i wanted to put it to a good use, and it turned out great!! I will post a picture on instagram and ill #you =)
    I have some sirovotka left, not sure what to use it for, any ideas/recipes?

    Reply

    • Natasha
      natashaskitchen
      April 28, 2016

      Hi Nina! I’m so happy you liked it! 🙂 Thank you for sharing that on Instagram. That’s awesome of you! I use the sirovatka (whey) for making bread. Use the whey instead of water and you will have the softest bread you’ve ever tried 🙂

      Reply

  • Laura Sedor
    April 27, 2016

    My favorite use for farmer’s cheese is Cheese Paska…delicious!

    Here is an example, though you may have made already!

    http://www.food.com/recipe/russian-easter-cheese-paska-219557

    Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      My husband mentioned that to me but I’ll be honest the thought of 6 raw eggs left out sounds a little scary but that was my only hesitation. Have you tried the recipe you linked? Maybe one day I’ll be brave and give it a whirl 🙂

      Reply

      • Laura Sedor
        April 29, 2016

        Honestly, I have never gotten the farmer’s cheese paska recipe to work right…it always seems a bit grainy! I’ve used a different recipe that uses cream cheese to cheat 😉 http://www.lenten-season.com/sirnahya-paska/

        Other women at my church have made it was farmer’s cheese though – and it is delicious! It seems like something that works best if you learned from your mom, from her mom, etc. etc 🙂

        I haven’t tried this recipe, but it uses boiled eggs instead of raw. If you try it out, I’d love to hear whether it tastes as good as the real thing!

        http://www.cooks.com/recipe/5w7tw2dn/easy-cheese-paska.html

        Reply

        • Natasha
          natashaskitchen
          April 29, 2016

          Thanks for sharing! When making farmers cheese, have you tried it using my method or do you use a quick cheese method? I have found that the slow process works well every time and I’ve never had a grainy batch.

          Reply

      • Terra
        May 3, 2016

        fresh eggs a farm would be much safer sitting out than store bought. just find a reputable person with eggs for sale…if the eggs are fairly clean you’re usually good to go. fresh eggs can sit out at room temp for about 2 weeks sometimes more without going bad.
        my great aunt from Ukraine made farmers cheese just by taking raw milk and letting sit in a warm place for about 3 days.

        Reply

        • Natasha
          natashaskitchen
          May 3, 2016

          Thanks Terra! My mom has fresh eggs and I didn’t realize they were ok to sit out at room temperature that long – I still think that would make me nervous. My mom and pretty much everyone in Ukraine would make this cheese from raw milk back in the day. My mom said you don’t even need the yogurt if it is raw milk because it will turn sour much faster so you don’t have to add anything to it.

          Reply

          • Natasha
            May 9, 2016

            Eggs have a protective coating that keep them fresh. So don’t wash them until you’re ready to use them. 🙂
            ~another Natasha

          • Natasha
            natashaskitchen
            May 9, 2016

            I didn’t know that! Thanks for sharing! 🙂

  • Jean Cabaret
    April 26, 2016

    Try using Easyo. a packeted powder available at all good supermarkets. Made in 12 hours approx.

    Reply

    • Natasha
      natashaskitchen
      April 26, 2016

      I’ve never heard of it. Thanks for sharing!

      Reply

  • Belle
    April 25, 2016

    Hi Natasha, I’m just curious…have you ever made homemade yogurt before? I’ve always wanted to try but the process of it seems a bit intimidating to me for some reason.

    Reply

    • Natasha
      natashaskitchen
      April 25, 2016

      I haven’t. It’s so easy and inexpensive that I’ve never really even thought about it. I’m sure it’s probably fairly simple but I don’t have a recipe posted.

      Reply

  • Nina
    April 18, 2016

    Hello Natasha, I always make tvorog from 2gal,1% milk+ 0.5 cup of sour crème+ 2cups fresh water. Its also so good. I will try yours. Thanks. Be bless.

    Reply

    • Natasha
      natashaskitchen
      April 18, 2016

      Thank you so much for sharing!

      Reply

  • Tzivia
    April 17, 2016

    Wow looks really way good and with greek yogurt how very interesting might wanna give it a shot love farmers cheese every time I eat it I always think of my late maternal grandmother may she rip brings back childhood memories

    Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      That is the best when food bring great memories from childhood. That’s so great!

      Reply

  • Yana
    April 17, 2016

    Hello Natasha, I love your recipes! One question with this one, what would the ratios be to make 2 cups. It’s just me and my husband, it would be very wasteful for me to make 8 cups of cheese.

    Thank you! Yana

    Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      Hi Yana, it does hold really well in the fridge and for the amount of time that it takes to make it, we always make the full batch. The easiest way to cut down on the recipe would be to cut the ingredients in half and make 4 cups.

      Reply

  • Natasha @ Salt & Lavender
    April 16, 2016

    This is really neat, Natasha. I like how you break down the steps. I usually don’t need step-by-step photos, but it really helps with something like this. I’m sure others feel the same! I’ve never made my own cheese. The process looks fascinating and you make it sound very straightforward. Pinning (as usual lol). Hope you’re having a great weekend! 🙂

    Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      Thank you Natasha for the comment and for pinning 😀.

      Reply

      • Rita Scanlon
        April 22, 2016

        Yes, please make a video of the making of farmer cheese.
        Thank you

        Reply

        • Natasha
          natashaskitchen
          April 23, 2016

          Thank yo for the tip! It’s an easy recipe to make but difficult to film because it needs to be over the course of several days. I’ll see if we can come up with a creative way.

          Reply

  • Jill Williams Australia!!!
    April 16, 2016

    This is very like the “bakers cheese” that my Gran used to make. She used it it peleminis. Once made put them in boiling water, when they rose to the top drain & eat them covered in butter. Not the healthiest, but the yummiest. I have a lot of trouble buying this cheese, so thank you for this receipe!!!

    Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      You are welcome Jill, I hope you’ll give it a try 😀.

      Reply

  • cher
    April 16, 2016

    Cant wait to try your mom’s recipe. I love homemade farmer’s cheese! I usually use organic buttermilk and sour cream. Do you think plain yogurt will do? I use homemade farmer’s cheese for zapekanka with raisins!

    Reply

    • Natasha
      natashaskitchen
      April 16, 2016

      I haven’t tried it with plain yogurt but I do think it would work to create the cheese. I would recommend a full fat plain yogurt if using. If you try it, let me know what you think 🙂

      Reply

    • Dana
      April 25, 2016

      Hi Cher,
      I use plain yogurt (e.g., Trader Joe’s organic European-style yogurt) and the cheese I make tastes great. Good luck!

      Reply

  • Laura
    April 16, 2016

    You said it has a similar texture to ricotta, so do you think you could use it in lasagne? Does it melt? Also, how long will it keep?

    Reply

    • Natasha
      natashaskitchen
      April 16, 2016

      Hi Laura, to be honest I haven’t tried it in lasagna. It doesn’t really melt like cottage cheese does. If you test it out, let me know how you liked it in lasagna. I think it’s worth an experiment but keep in mind it is a little dryer than ricotta so you may need slightly more milk in the cheese mixture if using for lasagna.

      Reply

  • Jakub Przedzienkowski
    April 16, 2016

    Have you tried twarog using 1 gal milk, 1/2 gal buttermilk and 2 T vinigar, Takes about half hour then pour the curds in a cheesecloth and let drip

    Reply

    • Natasha
      natashaskitchen
      April 16, 2016

      Hi Jakub, I’ve heard of similar quick cheeses but have found they don’t taste quite as good as the slow process, but it’s great to know there is a quick option if you need the cheese but don’t have time to wait. Thanks!

      Reply

      • Jakub Przedzienkowski
        April 16, 2016

        I will give yours a try have plenty of time.

        Reply

  • Lisa
    April 16, 2016

    What the difference from the yogurt and buttermilk in this cheese.?you have two recipes but only that one ingredient different. Thanks

    Reply

    • Natasha
      natashaskitchen
      April 16, 2016

      The one with Greek yogurt has a richer consistency as there is more fat from the Greek yogurt and it also has more protein. The consistency also seems a little smoother. They are very close and the other one with buttermilk makes great cheese also.

      Reply

  • Julia@Vikalinka
    April 16, 2016

    Oh I love this post, Natasha! Fresh cheese is the best. Such an ingenious method to weigh the tvorog down too, so much better than finding a plate that is the right size, then weighing it down! I am always afraid a plate would crack!

    Reply

    • Natasha
      natashaskitchen
      April 16, 2016

      Thank you Julia! I do like this no fuss method to get the water out. It always turns out just right after standing overnight and is never too dry or too wet.

      Reply

  • Chadin
    April 15, 2016

    Hi natasha. why I did not find the recipe brownies to your web. Do you rarely make brownies ?

    Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      My husband isn’t a big brownie fan so I never make them :). One of these days I’ll post one – you aren’t the first to request brownies and I do like them myself, particularly with a big ‘ol scoop of vanilla ice cream!

      Reply

  • Lisa
    April 15, 2016

    Hi what is the difference between these cheeses and is it like cream cheese or cottage cheese?thanks

    Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Hi Lisa, Farmer’s cheese is more like cottage cheese minus the extra liquid and the texture is more ricotta like rather than having the curds like cottage cheese does. I’d say the flavor is closest to cottage cheese. It is used in many Russian and Ukrainian recipes and is a staple ingredient among Slavic people. In recipes that call for Farmers cheese, it is not recommended to substitute with anything else because there really is nothing quite like the real deal 🙂

      Reply

      • Linda
        April 16, 2016

        My Polish Babci used farmer’s cheese in pierogi and in a delicious mouth watering cheesecake she called “placek.” How I wish I could taste them again!

        Reply

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