Step-By-Step-Instructions For Making Dry Curd or Farmer's Cheese

  • 01 of 12

    How to Make Farmer's Cheese

    Crepes with farmer's cheese
    Istetiana / Getty Images

    Farmer's cheese is a fresh or unaged cheese and is also known as dry curd cheese or peasant cheese and is used in countless European recipes. Farmer's cheese is known as twaróg in Polish, surutka in Croatian and Serbian, tvaroh in Czech and Slovak, túró in Hungarian, varškės in Lithuanian, lapte covăsit in Romanian, tvorog in Russian, skuta in Slovenian, and syr in Ukrainian.

    You can make farmer's cheese easily at home with basic ingredients. You need only about an hour to make it....MORE Here are the easy steps to follow.

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  • 02 of 12

    Gather Everything You Will Need to Make One Pound of Farmer's Cheese

    Ingredients Needed to Make Farmer's Cheese
    Ingredients Needed to Make Farmer's Cheese. © Barbara Rolek licensed to About.com, Inc.

    See the recipe for Farmer's Cheese and gather the butter muslin or fine cheesecloth and butcher's twine you will need.

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  • 03 of 12

    Heat the Milk Slowly to 180 F

    Whole Milk Slowly Heating to 180 Degrees to Make Farmer's Cheese
    Whole Milk Slowly Heating to 180 Degrees to Make Farmer's Cheese. © Barbara Rolek licensed to About.com, Inc.

    In a heavy-bottomed pot, over low heat, slowly heat up the milk, stirring often, until it is just about to simmer (180 degrees).

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  • 04 of 12

    Add Buttermilk and Vinegar to Heated Milk

    Buttermilk Being Poured into Heated Milk to Make Farmer's Cheese
    Buttermilk Being Poured into Heated Milk to Make Farmer's Cheese. © Barbara Rolek licensed to About.com, Inc.

    Stir buttermilk into heated milk.Then stir in the vinegar.

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  • 05 of 12

    Stir the Heated Milk until It Separates into Curds and Whey

    Heated Milk Separating into Curds and Whey for Farmer's Cheese
    Heated Milk Separating into Curds and Whey for Farmer's Cheese. © Barbara Rolek licensed to About.com, Inc.

    Turn off the heat and, very slowly, stir until the milk begins to separate into curds (solids) and whey (liquid). Leave undisturbed for 10 minutes.

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  • 06 of 12

    Skim Curds into a Muslin-Lined Colander

    Curds Being Skimmed Into Cheesecloth to Make Farmer's Cheese
    Curds Being Skimmed Into Cheesecloth to Make Farmer's Cheese. http://0.tqn.com/d/easteuropeanfood/1/G/y/r/-/-/how-to-make-farmers-cheese-9.jpg
    • Meanwhile, wet the butter muslin or two layers of fine cheesecloth that is large enough to line a colander and hang over the sides. Place the muslin-lined colander over a bowl to catch any whey.
       
    • After the milk-buttermilk-vinegar mixture has sat undisturbed for 10 minutes, use a skimmer or slotted spoon to ladle the curds into the cheesecloth. Allow the curds to drain for 10 minutes.
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  • 07 of 12

    Gather the Cheesecloth Around the Cheese Curds

    Gathering Up the Cheesecloth to Drain Curds for Farmer's Cheese
    Gathering Up the Cheesecloth to Drain Curds for Farmer's Cheese. © Barbara Rolek licensed to About.com, Inc.

    Gather up the edges of the cheesecloth to form a bundle in order to drain as much whey as possible from the farmer's cheese.

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  • 08 of 12

    Use Butcher's Twine to Form Cheese Curds into a Bundle

    Curds in Cheesecloth Tied into a Bundle for Farmer's Cheese
    Curds in Cheesecloth Tied into a Bundle for Farmer's Cheese. © Barbara Rolek licensed to About.com, Inc.
    Use a length of butcher's twine to tie the cheesecloth containing the curds into a neat bundle, pressing on the cheesecloth a bit to help the whey drain off.
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  • 09 of 12

    Hang the Cheesecloth Bundle over a Container to Drain

    Cheese Curds Draining in the Farmer's Cheese-Making Process
    Cheese Curds Draining in the Farmer's Cheese-Making Process. © Barbara Rolek licensed to About.com, Inc.
    Tie the string to a wooden spoon or dowel, and hang the cheese curds over a pot or container to collect any remaining whey and continue draining for 30 minutes.
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  • 10 of 12

    Cheese Curds Are Removed from the Cheesecloth

    Farmer's Cheese After Removing from Cheesecloth
    Farmer's Cheese After Removing from Cheesecloth. © Barbara Rolek licensed to About.com, Inc.
    After draining, remove the cheese from the cheesecloth, and transfer it to a nonmetallic bowl or container.
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  • 11 of 12

    Stir Salt into the Cheese

    Homemade Farmer's Cheese
    Homemade Farmer's Cheese. © Barbara Rolek licensed to About.com, Inc.

    Add salt to the farmer's cheese by stirring. This will break up the cheese into dry curds. You can form it into a solid piece by molding by hand, or leave it crumbly. Transfer to a nonmetallic container, cover and refrigerate. Use within five days.

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  • 12 of 12

    Don't Throw Away the Whey

    Photo of Whey After Making Farmer's Cheese
    Photo of Whey After Making Farmer's Cheese. © Barbara Rolek licensed to About.com, Inc.

    The whey or liquid byproduct of the cheesemaking process is excellent to use to make bread in place of water or milk, and as a soup base, as in these recipes -- Polish Włoski Chleb, Polish Krupnik, , Pizza and Calzone Dough, Polish Vegetarian Pizza, and Polish Smoked Chicken Calzone.