This Farmers Cheese with Greek Yogurt (Tvorog) is definitely a more advanced recipe, but don’t worry, I hope that my recipe is simple enough for you and with some time and experimenting, I’m sure yours will turn out perfectly.
Everyone can agree that homemade cheeses and yogurts are always so much better than store bought and now you can try out the newest trend too!
To make Farmers Cheese with Greek Yogurt (Tvorog), you will need the following ingredients:
In a large pot, whisk 1 gallon milk with 35 ounces Greek yogurt and 2 tablespoons of sour cream until combined.
Cover pot with a lid and place in an oven at 100 ˚F for 1 hour until lukewarm. Take care to not overheat the mixture.
Leave the pot with the mixture in a warm room or area for about 24 hours until thickened to a condensed milk texture. Do not stir or mix.
Return the pot to the stove low heat and heat for about 40 minutes or until warm. Do not stir or overheat.
Once heated, remove and return to the warm room or area for another 24 until the mixture reaches a consistency similar to yogurt.
Return the pot to the stove over medium-low heat for 40 minutes or until heated and the cheese has separated from the whey. Remove from the heat and set aside, covered, for about an hour.
Place 2 layers of cheesecloth over a large colander and place inside a larger bow or potl. Pour the cooled cheese mixture over cheesecloth. (Reserve the whey liquid for other uses such as bread making) Tie the cheesecloth with a knot and leave to hang over the sink, over a large pot or jug, for about 8-10 hours to completely drain.
Remove cheese from the cheesecloth and serve with crusty bread, if you wish and enjoy!
Never thought you could make your own Farmers Cheese with Greek Yogurt (Tvorog)? Well, now you can! Give it a try and let us know your thoughts on this recipe. Snap some pics of your finished product and tag us online when you use our hashtag #cookmerecipes!
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