Authentic Polish farmer's cheese recipe | Twaróg | Polish cooking channel

curdled milk

🥗Healthier: low-fat yogurt

💰Cheaper: ricotta

Low-fat yogurt provides a similar tangy flavor with fewer calories.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat and adds creaminess.

buttermilk

🥗Healthier: milk + vinegar

💰Cheaper: milk + lemon juice

Milk with vinegar mimics buttermilk's acidity.

herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more accessible and have a longer shelf life.

Disinfect a glass or ceramic container big enough to fit 1 gallon of milk and 1 cup of buttermilk using hot water.

Pour milk and buttermilk into the container and set on the counter covered with a clean kitchen towel for 72 hours (or more).

When the milk becomes solid (and is no longer 'slimy') to where you can slice it and it will stay separated, it is ready.

Pour into a large soup pot, cover, and heat on the lowest heat setting until whey separates from curds and the curds start hardening. Don't stir. Cook for about 1 hour.

When 'cooked', place cheesecloth over a strainer and pour liquid through. Let sit for about 10 minutes to drain.

Twist cheesecloth to squeeze out extra liquid, leaving some moisture. Transfer into a container and refrigerate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens