Homemade Farmer's Cheese Recipe - Domácí tvaroh - Czech Cookbook

milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Low-fat milk reduces calories while maintaining protein content.

rennet

🥗Healthier: vegetable rennet

💰Cheaper: lemon juice

Lemon juice is a common acid for curdling, easily available.

Heat milk in a large pot over medium heat until warm.

Add cultures to the warm milk and stir gently.

Let the mixture sit for about 30 minutes to allow curd formation.

Add rennet and stir gently for a few seconds.

Cover and let sit undisturbed for 1-2 hours until curds form.

Cut the curds into small pieces with a knife.

Gently heat the curds over low heat for 5-10 minutes, stirring occasionally.

Pour the curds into a cheesecloth-lined colander to drain whey.

Rinse curds under cool water to remove excess whey.

Gather the cheesecloth and squeeze out remaining whey.

Transfer the cheese to a bowl and mix in salt to taste.

Store in an airtight container in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens