Video recipe for authentic Polish Farmer’s Cheese {Twaróg}
Today, I’m sharing a super easy video recipe for authentic Polish farmer’s cheese {twaróg}. From now on you don’t have to wonder what the real thing should taste like, you can recreate it right in your kitchen and make your favorite cheesecake, pierogi leniwe {“lazy pierogi”} or a delicious no-bake cheesecake.
Authentic Polish Farmer’s Cheese {Twaróg}
Video recipe: https://youtu.be/nBcGR5sxxno
Real Polish Farmer’s Cheese Real Polish Farmer’s Cheese Real Polish Farmer’s Cheese
Polish Farmer's Cheese {Twaróg}
Ingredients
- 1 gallon / 4 liters of full fat milk
- 1 cup of buttermilk*
- Additionally:
- Cheese cloth
- Strainer
Instructions
Disinfect a glass or ceramic container big enough to fit 1 gallon of milk + 1 cup of buttermilk by pouring hot water into it. Pour milk and buttermilk into in and set on the counter for 72 hours (or more). When milk becomes solid (and is no longer "slimy") to where you can slice it and it will stay separated, it is ready. Consistency should resemble sour cream or Greek yoghurt.
Pour into a large boiling pot, cover and heat on the lowest heat setting until whey separates from curds and the curds start hardening. Don't stir. I "cooked" mine for about 1 hour. Curds should be a bit hard, kind of like cottage cheese. If still mushy, keep heating slowly.
When "cooked" place cheese cloth over a strainer and pour liquid through. Let sit for about 10 min to drain. To get rid of extra liquid, twist cheese cloth to squeeze it out. Leave some moisture though, you don't want it too dry.
When satisfied with the moisture level, transfer into a container and refrigerate.
Notes
* If using unpasteurized milk, skip adding buttermilk.
Farmer’s cheese has a taste tangy taste of buttermilk but shouldn’t be bitter. If it is, it sat on the counter too long.
Good luck! Let me know if you have any questions!
Smacznego!
Anna
Real Polish Farmer’s Cheese {Twaróg}
Real Polish Farmer’s Cheese {Twaróg}
I made this farmers cheese yesterday! After four days I cooked it on very low, and then let it strain, just like your instructions say to. It’s perfect! So now today I have bread rising made with the whey, and I’ll be making perogi today!
Thank you!
👏 I’m on my way! 😄😉 Well done Connie!
I made the farmers cheese yesterday and it turned out fantastic!. will use the whey next time I make bread. Made the potato salad today . I’ll be making it again. Both sides of my family are polish. Grew up eating up eating all kinds of polish food but they have all passed away ,so now I have to make polish food myself. I really miss czarnina. Have to attempt that sometime. Glad I found your site. thanks so much and keep the recipes coming
Hi Anna, just wondering how much cheese you get from this recipe. Thanks, Randi
About 1 lb / 500g.
Hi Anna,
My name is Jan and I live Down Under (Australia).
I have just recently discovered you on You Tube and enjoy all of your recipes.
I have grown up in Australia but have Polish heritage. Love your food and am slowly passing on traditional foods to my daughters as I learn. We love pierogi, especially at Christmas time. It is quite difficult to get good ingredients where we live and so try to adapt what we can. I am now going to make some Farmers cheese as per your recipe to make cheese and potato pierogi. I’ve noticed a lot of recipes add salt. What do you suggest and how much ?
p.s. I have just ordered your bok and an apron.
Cheers, Jan.