Homemade Farmer’s Cheese made with just milk and buttermilk to create tender, creamy curds with a naturally mild flavor. This traditional Eastern European tvorog is perfect for syrniki, blintzes, pierogi, or simply drizzled with honey.
- 1 gallon whole milk
- 1-2 cups buttermilk (I use Dairy Gold Buttermilk or other)
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Warm the Milk
Pour the milk into a large heavy-bottomed pot.
Heat gently to 100°F. The milk should feel slightly warmer than body temperature, but not hot.
Do not overheat. Excess heat can destroy the buttermilk culture.
Remove from heat.
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Add the Buttermilk Culture
Shake the buttermilk well.
Pour 1–2 cups into the warm milk and stir gently for 1–2 minutes until evenly combined.
Cover the pot with a lid.
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Culture the Milk
Let the pot sit undisturbed at room temperature for 12–24 hours.
If your kitchen is below 70°F, place the covered pot inside the oven with the light on only. Do not turn on the oven heat.
The mixture is ready when:
• It looks thick like yogurt• You can cut it with a spoon• A spoonful holds its shape instead of runningWhen in doubt, allow the full 24 hours.
Optimal Culturing Temperature
For best results, allow the milk to culture at 72–78°F. This is the ideal temperature range for buttermilk cultures to properly ferment the milk.
Avoid temperatures above 85°F, as excessive warmth can weaken the culture and affect texture.
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Cut the Curds
Using a long knife, cut the thickened milk into 1-inch squares.
This helps release whey evenly during heating.
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Slowly Heat the Curds
Insert a thermometer directly into a curd, not into the surrounding whey.
Heat over very low heat.
When the curd temperature reaches 100°F, gently stir once to bring bottom curds to the top.
Continue heating slowly until the internal curd temperature reaches 130–140°F.
Visual cues:
You will see white curds floating in yellow whey.
Some curds will be small and some large. This is normal.
The whey may appear hot or lightly bubbling. Do not boil.
Once at 130–140°F, stir gently again to break large curds and distribute heat evenly.
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Drain the Curds
Line a sieve or colander with cheesecloth and set over a large bowl.
Carefully pour the curds and whey into the cheesecloth.
Gather the corners of the cloth, tie securely, and hang to drain over a cabinet handle or faucet.
Allow whey to drip until droplets fall about 30 seconds apart.
For a softer cheese: drain less.For a firmer texture: drain longer.
Transfer the tied cheesecloth bundle to the refrigerator to fully set before removing the cloth.
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See the bottom of the card for texture guide, storage insructions, and for how to make buttermilk.
Recipe Notes
- To make homemade buttermilk from this cultured mixture, do not reheat. Stir vigorously, transfer to a jar, and refrigerate.
- If making buttermilk was your goal from the start, heat the milk to about 100°F, add the buttermilk culture, stir well, then pour into clean jars. Keep the jars in a warm place until the milk thickens and has a tangy flavor. Once thickened, refrigerate to stop the culturing process.
Texture Guide
Short drain time → soft, creamy, spreadable
Medium drain time → classic farmer’s cheese texture
Long drain time → firm, crumbly cheese for baking
Storage
Store in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze for up to 2 months. Thaw in the refrigerator and stir before using.