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Tvorog (Russian-Style Farmer’s Cheese)

15 September 2008 6 Comments

This cheese was a large part of the Veitzman diet in Ukraine, but there was no need to make it regularly, since it was readily available. Unable to buy the kind of Farmer’s Cheese they were accustomed to once the Veitzman family came to the United States, making it has become a staple around the family household.

Resembling ricotta in texture, it can be used in a similar fashion. You can whip it into a smooth paste with a food processor, or use it as a stuffing for blintzes, pastas or pastries. It keeps a week in the refrigerator, but it tastes most special right after it has been made.

farmers_cheese.jpg

Yield

5 cups

Ingredients

  • 1 gallon milk (we prefer 2% organic milk, but any kind is fine)
  • 1-2 quarts buttermilk
  • one 5-6 gallon enamel pot
  • cheesecloth

Directions

Mix milk and buttermilk together in the enamel pot. If you have enough volume in your pot, you may use more than 1 quart of buttermilk–the resulting flavor will be a little more sour. Cover with lid and sit at room temperature for up to 24 hours, or until thickened into a yogurt-like consistency.

Place mixture in pot on stove covered on very low heat. After 15-20 minutes, the curds will start to separate from the whey. Once it starts to separate, stir mixture once to remove any hot spots. Continue to cook another 15 minutes, and stir once more. Cook another 15 minutes or so until the curds float to the top in a mass.

Place cheesecloth in a single layer on the inside of a colander. Pour the mixture into the colander slowly, trying to pour the whey out before the curds. If you like, you can save the whey as it’s quite healthy to use in other recipes. The liquid at this point should be yellowish and clear. If it’s still cloudy, leave the pot covered on the stove 20 minutes or until the mixture reaches room temperature and then resume the procedure.

Cover the mixture in the colander and let drain at room temperature for four or more hours, up to overnight. The cheese is now ready. You can invert the colander onto a plate and peel off the cheesecloth to remove the cheese.

This cheese is great served savory or sweet, mixed with source cream, yogurt or berries. It can be spread on bread with a topping of herbs. It’s also great as a filling for peroshkis or blintzes. It is similar to ricotta and can be used as a substitute.

6 Comments »

  • Kristin S. said:

    FABULOUS!!!! THANKS for posting this! Gorgeous texture and taste!

  • V Joanne Heyob. said:

    How would this work with goat milk? Any idea? I have goats and have been heavy into cheese making for a couple of years. I will try it with my goat milk and see. Thanks

  • Lorna V. said:

    I make this with goat’s milk all the time. Almost identical recipe, been making it for a couple of years now and it is delicious. I add a small bit of rennet to mine to speed up the separation and strengthen the curds but otherwise same thing.

  • Jan Rhoades said:

    Im new to making goat milk cheese any recipes or tips greatly apperiated

  • Naldo said:

    Hi Joyce,I’m sure you will love it Hmmm, I think it probably took about half an hour, but I was worinkg on other things while the milk heated up and the curds drained. I also will skip the curd rinsing step in the future and that will reduce the time too. If you are worinkg in the kitchen on another project that doesn’t require constant attention, you can multi-task and make your cottage cheese at the same time. I started heating the milk on the stove top, then mixed up a batch of muffins from my home made mix. After I put the muffins in the oven, the milk was just about hot enough that gave me a minute to wipe down the counters and get my colander ready for the cheese. While the cheese was draining, I pulled the muffins out and put them on the racks to cool. The first time you make cheese, you might want to concentrate on just that. Once you’ve got the experience under you belt, multi-task away!

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