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Tvorog (Ukrainian Farmer Cheese)
Tvorog (Ukrainian Farmer Cheese) is a traditional Ukrainian recipe for a classic farmer-style cottage cheese made simply with whole milk soured with distilled white vinegar. The full recipe is presented here and I hope you enjoy this classic Ukrainian version of: Ukrainian Farmer Cheese (Tvorog).
prep time
5 minutes
cook time
40 minutes
Total Time:
45 minutes
Additional Time:
(+maturing)
Makes:
1l
Rating: 
Tags : Milk RecipesCheese RecipesUkraine Recipes
Though this recipe is from Ukraine, this form of cottage cheese is prepared all across Eastern Europe to Russia.
Ingredients:
4l whole milk (preferably organic)
125ml distilled white vinegar
Method:
Begin by scalding the milk; pour into a large pan, place over medium-low until you see hundreds of little bubbles appearing around the edges of the pan (about 30-40 minutes). Remember to stir occasionally to prevent the milk from scorching on the bottom of the pan.
Immediately add the white vinegar to prevent the milk from boiling, give a gentle stir and heat for 30-60 seconds. Stir once more and the milk will curdle. If it doesn't add a little more vinegar until the curds separate and the whey (liquid) is yellowish in colour. Take off the heat and set aside to cool to room temperature.
Line a sieve or colander with a double layer of muslin (cheesecloth) or a fine-weave tea towel. Place over a pot or large bowl and slowly pour in the curd mixture. Gather the cloth around cheese and squeeze it as tightly as you can to squeeze out all the whey.
When you start seeing white-ish liquid coming out instead of yellow coloured, you are done. You can save the whey in the refrigerator — it can be used for preparing soups, breads and cakes.
Refrigerate the cottage cheese once cooled; it will keep in refrigerator for up to a week.
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