Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tvorog - Russian Style Farmer's Cheese Recipe
    Lost? Site Map

    Tvorog - Russian Style Farmer's Cheese

    Total Time:

    Prep Time:

    Cook Time:

    73 hrs 10 mins

    72 hrs

    1 hr 10 mins

    Roman Parparov's Note:

    Tvorog, known in the US as Farmer's Cheese - a sour variety of white cheese, tasty to eat as is, with honey or jam, or maple syrup, or use as a filling for crepes and likewise. This food is a Russian tradition, but it is expensive to buy in the US, and about four times to cheaper to make yourself.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Pour the milk into a large casserole.
    2. 2
      Add the yogurt. The closer is the yogurt to the expiration date, the better. The milk should be relatively fresh though.
    3. 3
      Mix and leave under a cheesecloth (so that it breathes) for about 48 hours. If the temperature in your house drops to 60F overnight, warm the casserole in the evening on slowest possible heat for about 10-15 minutes.
    4. 4
      After 48 hours (possibly up to 72) the milk will have kefir's consistency and smell.
    5. 5
      Put the casserole on the slowest possible heat for about 60-75 minutes. The contents of the casserole should warm up to 140F but not higher. At this stage a white lump should separate itself completely from a clean liquid.
    6. 6
      Drain the liquid. You may preserve it (this is milk whey) to use in breads and pancakes.
    7. 7
      Tie the lump in a cheesecloth, put it on a strainer, put the strainer to hang over the empty casserole and put a small lid with a weight over the cheesecloth for the complete draining.
    8. 8
      Put the casserole with all the stuff into the refrigerator for 8-12 hours. The longer you keep it there the drier it gets (personal preference matters).

    Browse Our Top Dessert Recipes

    Ratings & Reviews:


    Nutritional Facts for Tvorog - Russian Style Farmer's Cheese

    Serving Size: 1 (4026 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1228.0
    Calories from Fat 588
    Total Fat 65.4 g
    Saturated Fat 37.6 g
    Cholesterol 203.1 mg
    Sodium 867.5 mg
    Total Carbohydrate 96.5 g
    Dietary Fiber 0.0 g
    Sugars 101.4 g
    Protein 63.6 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes