Enjoy the deliciously mild and mild flavor of this beloved Balkan and Eastern European cheese with our farmer’s cheese recipe. You can also enjoy it in many other ways.
Farmer’s cheese recipe
Tvorog is a popular choice in the Balkans and Central and Eastern Europe. It can also be used in many sweet and savory variations.
This recipe will make this easy, crumbly, mild, and healthy cheese in no time. The world is your oyster when you think of what dishes you can stuff it with, roll it with, or fill it with.
What is Farmer’s Cheese?
Farmer’s cheese is a sour-milk cheese. It is made from curds of soured milk. Tvorog is often compared to cottage cheese, among other things. It has lower moisture content and is slightly more acidic.
Its mild flavor and simplicity make it a versatile cheese in many European dishes. These include savory pies, sweet pastries, salads, soups, and desserts.
Ingredients
Make your own farmer’s cheddar by gathering the following ingredients.
Milk- 2.2 Liters (9 and 1/2 Cups)
Eggs – 4 eggs
Plain Greek Yogurt (Full-Fat) – 500 ml (2 cups)
Sour cream – 150ml (1/4 cup and 2 Tbsp).
Salt 1 tbsp
These ingredients should yield approximately 800 grams of farmer’s cheese that you can use, eat, and enjoy.
Instructions (Step by Step)
Step 1 Beat the eggs, yogurt, sour cream and salt in a bowl using a whisk.
Mix them until they are smooth and creamy, as shown in the image below.
Step 2 – Heat the milk on medium heat for 10-13 minutes. To ensure the milk does not stick to the bottom, stir the mixture with a wooden spoon.
Step 3 – Once the milk is boiling and foamy, turn the heat down to low, and slowly pour in the eggs-sour-cream-yogurt-salt mixture while beating with a wooden spoon as you pour. Using a wooden spoon, continue to stir the mixture on low heat for 7 minutes. Add any cheese curds toward the middle.
Step 4 Next, heat the pot on low heat for approximately 10 minutes. Stirring is not necessary at this stage. It doesn’t need to be boiled. Just keep the temperature at the boiling point or below.
Step 5 Once the 10 minutes have passed, turn off the heat, cover the pot, and let the cheese rest for 10 minutes. It should look like ours after 10 minutes.
Step 6 Line a strainer using a cheesecloth. Next, take all the cheese curds out of the pot and place them in the strainer. When you have reduced the number of curds you can spoon out, ensure your filter is large enough to allow you to pour in any remaining liquid.
Step 7 Leave the curds to stand for 45-60 minutes before covering them with cheesecloth, as shown below.
