Farmers Cheese with Greek Yogurt (Tvorog)

Name: Farmers Cheese with Greek Yogurt (Tvorog)
Prep time: PT3D
Cook time: 2 h 22 min
Total time: 60 h
Yield: 9
Cuisine: Russian
Ingredients: Whole milk 1 gallon; Greek yogurt 35 oz; Sour cream 2 tbsp

Healthy Homemade Cheese

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60h
Serves 9
Easy
100 ˚F
(1)

Ingredients

	1 gallon Whole milk preferably organic, at room temperature
	35 oz Greek yogurt full fat, at room temperature
	2 tbsp Sour cream

Nutritional information

370

Calories

19.8g

Fat

24.3g

Carbohydrate

23.2g

Protein

64mg

Cholesterol

209mg

Sodium

Cuisine:

Russian Recipes

Ingredients

1 gallon Whole milk
preferably organic, at room temperature
35 oz Greek yogurt
full fat, at room temperature
2 tbsp Sour cream

Farmers Cheese with Greek Yogurt (Tvorog)

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:

Ingridiens for Farmers Cheese with Greek Yogurt (Tvorog)

Steps to make Farmers Cheese with Greek Yogurt (Tvorog)

1	Combine ingredients	2
In a large pot, whisk 1 gallon milk with 35 ounces Greek yogurt and 2 tablespoons of sour cream until combined.
2	Heat mixture	1h
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.
3	Rest	24h
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.
4	Reheat	40
Return the pot to the stove low heat and heat for about 40 minutes or until warm. Do not stir or overheat.
5	Day 2 rest	24h
Once heated, remove and return to the warm room or area for another 24 until the mixture reaches a consistency similar to yogurt.
6	Day 3 reheat	40
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.
7	Strain	10h
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.
8	Serve
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!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.