Homemade Farmers Cheese from Raw Milk

Cultured raw milk is all you need for this farmers cheese recipe. I usually see recipes with vinegar which I tend to avoid. Nothing healthier than raw cultured milk.  

Homemade Farmers Cheese (twarog) is a great source of protein (full of amino acids), minerals such as phosphor, potassium, calcium, magnesium as well as vitamins A, E, B4, B2, B12. 

Since it is made from fermented milk, it is full of probiotics that are great for a gut health. Fermentation breaks down milk protein and lactose, making it easy to digest. 

 

Homemade Farmers Cheese from Raw Milk

Other names: Twarog, quark cheese, dry curd cheese
Print Recipe

Equipment

  • Pot
  • Cheesecloth
  • Strainer

Ingredients
  

  • 1 gallon raw milk

Instructions
 

  • Pour milk in a big pot, cover with a cheesecloth or light dish towel and leave it in a warm temperature for 2 days —— It is to introduce bacteria and let it sour/ferment
  • After 2 days, the milk should have sour smell, and its consistency should change to sour cream look alike.
  • Heat on the lowest heat setting, not to boil it, just keep it in a 104-108 C temperature for about 30 minutes until whey separates from curds. Curds should be a little hard, cottage cheese like consistency. If they are not, keep heating them a little longer.
  • Turn the stove off and let the cheese whey/curds cool off.
  • Place cheesecloth over a strainer and pour the liquid through. Let it drain. To get rid of extra liquid, twist cheesecloth to squeeze it out.
  • Place a weight on top of the cheesecloth to get more liquid out. Let it sit like this for few hours in a cool place.
  • When satisfied with the moisture level of the cheese, transfer it into a container and refrigerate.

Notes

Whey – the liquid that separates from milk, is full of protein, vitamins, minerals, and enzymes and can be used instead of water in many receipts such as soups, making rice, cook pasta etc.
 
 

 

Sources:

  1. The Proper Kitchen. By Francis Olson. Is Cultured the Same as Fermented? Understanding the Key Differences

  2. Fermented Milk – Uses, Side Effects, and More. WebMD. FERMENTED MILK: Overview, Uses, Side Effects, Precautions, Interactions, Dosing and Reviews

  3. “What Is Quark Cheese? Nutrition, Benefits & How to Make It.” https://draxe.com/nutrition/quark-cheese/

  4. “#3 Zrob to Sam. Domowy Ser ze Swojskiego Mleka.” Practical Joanna. https://www.youtube.com/watch?v=GIurnwgyCLk&t=4s
  5. “Twarog Domowy. Praktyka u Praktyka.” Nomart.PL. https://www.youtube.com/watch?v=E3ZGAo49IEs