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Multi-Cooker Farmer’s Cheese

Did you know, that with only two ingredients that you most likely already have in your fridge your can make your own Farmer’s Cheese? In our house farmer’s cheese is pretty much a staple, but if it is not in yours, I think it should be! Not only is it good for ya, it is also very delicious!

If you’ve never had it, the taste is a cross of Greek yogurt flavor and soft feta cheese consistency.

Farmers cheese laid on top of a piece of bread on a white plate.

In our house the kids will eat it as is, or mixed with flavored yogurt. I like to eat it on a piece of toasted bread, with some good quality butter, a thick slice of cheese and a generous sprinkle of sea salt. So simple, yet so delicious.

Top view of farmers cheese on a white plate.

You can make this cheese using a regular pot to heat the milk, like I have shown HERE, but if you have some sort of multi-cooker like an Instapot, or in my case FAGOR multi-cooker that has a yogurt setting, your chances of success are increased significantly. The low heat setting (110F) of the yogurt setting keeps the milk warm throughout the incubation process, which creates the perfect environment for the bacteria to do its thing.

Block of farmers cheese, toasted bread with butter, butter knife and salt in a bowl on a white plate.

Now read on so that you can make this deliciousness as well!

Try these other Appetizer recipes:

Yogurt Maker Farmer's Cheese

Multi-Cooker Farmer's Cheese - detailed step by step instructions on how to make your own Farmer's Cheese with just 2 Ingredients!
5 from 5 votes
Multi-Cooker Farmer's Cheese - detailed step by step instructions on how to make your own Farmer's Cheese with just 2 Ingredients!
Author: Marina | Let the Baking Begin
Course: Appetizer, Breakfast
Cuisine: Russian, Ukrainian
Keyword: farmers cheese
Calories: 279 kcal
Prep Time: 12 hours
Cook Time: 30 minutes
Total Time: 12 hours 30 minutes
Servings: 15 servings


Ingredients for Multi-Cooker Farmer's Cheese

  • gallons of whole milk
  • 1 cup sour cream/ buttermilk


  • Multi-cooker or a pot
  • Cheese cloth
  • Wooden Spoon


How to make Multi-Cooker Farmer's Cheese

  1. Fill the 8 quart pot of the Multi-Cooker with gallons of whole milk. Insert a probe thermometer into the pot and heat on saute setting until 170F.

  2. Allow the milk to cool to 110F.
  3. In a separate container mix 1 cup of sour cream or buttermilk and 1 cup of heated (to 110F) milk.

  4. Pour the sour cream mixture into the heated milk and whisk for about 1 full minute to incorporate it into the milk and cover with lid.
  5. Set your multi-cooker to a yogurt setting for 8-12 hours. Loosely cover with lid. Do not disturb the pot while it is setting (no moving, no bumping, no stirring).
  6. When the milk has thickened, this can take between 5 and 12 hours depending on the milk and sour cream brand, cut it into squares with long knife.
  7. Now, heat mixture over low heat to about 120F-140 F. Stir the curds gently with a spoon. When they’re about pea size, stop stirring. You want to catch the mixture when the curds are still soft and not hard and rubbery. If you overheat the mixture, the curds will loose too much moisture and you will get very rubbery cheese.
  8. Pour into a cheese cloth lined pot. Hang the cheese cloth with the curds until the whey stops dripping, about 5-8 hours.
  9. Refrigerate the cheesecloth with the cheese overnight before trying to remove the cheese cloth if you want the cheese to stay in one whole round piece.
  10. If not, you can transfer the cheese to plastic containers and keep in the fridge for up to 2 weeks.
Nutrition Facts
Yogurt Maker Farmer's Cheese
Amount Per Serving
Calories 279 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 45mg15%
Sodium 206mg9%
Potassium 604mg17%
Carbohydrates 21g7%
Sugar 23g26%
Protein 14g28%
Vitamin A 740IU15%
Calcium 517mg52%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Minou

    Hi! Thank you for the recipes! I’m planning to purchase a Crock Pot Express. It has a yoghurt program. Can I make tworog in it? Can I use pasteurized milk? Can the tworog be made fatter by adding heavy cream to it? The low fat farmer’s cheese that is sold here in Sweden is not to my liking.

    · Reply
    • Hi Minou,
      I am not sure what Crock Pot express so can’t tell you if it’s going to work or not. But, if it can heat to almost boiling then you can make it work.

      You can use pasteurized milk for making tvorog. Yes, you can add heavy cream to make it fatter (my grandma used to add sour cream for that).

      · Reply
  • Eva

    Is it possible to make the tvorog with 1% milk???

    · Reply
    • Yes, you will just get less yield per gallon and it might not set as firm when you leave it out with buttermilk to get cultured.

      · Reply
  • Steven J Dreibelbis

    I have an Instant Pot without the Yogurt setting. What should I use instead?

    · Reply
  • Erika

    Marina, no tengo esa olla que usted utiliza, como se haría en una olla normal?

    · Reply
  • Natalie

    Hello. I have Multi-Cooker Fagor byt don’t know which program to use to backe a cheesecake.

    · Reply
  • Marina Salfetnikov

    Hi Marina, this farmers cheese recipe , will it work for vareniki or for ruleti?

    · Reply
    • Yep, it sure would since it is tvorog :)!

      If you plan to use this farmers cheese /tvorog for baked goods, you want to make the cheese a little more dry than you would for eating it as is. What I mean is, when the milk has cultured and you’re heating it for the whey to separate from the curds, you want to heat it to a bit hotter temp, so that more whey is separated thus making the curds less watery and the tvorog more dry.

      It is also better to use 2% milk or even less fat for tvorog, if you intend on using it in baked goods, because the fattier the milk, the creamier the cheese (aka the softer).

      Hope this helps!

      · Reply
  • Hi Marina, I allready try these recipe and mine looks like a cream cheese, but we still love it with a nice spoonfull of jam on top. Thank you so much and if you do not mind I’d like to share this recipe on my blog in Portuguese (putting the link original of course)


    · Reply
    • Hi Angelica,
      If it’s more like cream cheese, that means that you have to heat the cultured milk a little more, so that more whey is separated and the cheese is firmer. Or just allow more whey to drip off after you have put it over the cheesecloth.

      Yes, you may use it on your blog, just don’t use more than one picture, do not copy any of the text from my post and please include a link back to this post.

      Thank you!

      · Reply
  • awesome recipe but as mentioned in my tweet,we do not have Buttermilk in our place,,How I can do it at home ,if possible..Thank you..I failed to subscribe to you newsletter ,i got message “Forbidden””

    · Reply
  • Lorraine de Braganca

    this looks amazing!! cant’ wait to try it. thanks for sharing Marina. Love love your website, i’ve made so many things. I want to make honey cake soon.

    · Reply

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