It is very easy to make homemade tvorog (farmer cheese, Ukrainian style) - just thaw the yogurt. The tvorog you get is soft, moist, and paste-like with a delicate texture and mild tangy flavor.

In most nations, it's difficult to find tvorog in the stores. But sometimes I simply want to cook childhood memories such as Syrniki (cheese pancakes), Lviv Syrnyk (Ukrainian cheesecake) or Zapekanka. Due to this recipe, I can cook these favorite dishes anywhere.

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Servings: 1 serving
Yield: 6 oz (170 g)

Ingredients for 1 portion

Ingredients for homemade tvorog
  • 2 cup Greek Yogurt (500 g)

How to Make Farmers Cheese from Yogurt

  1. Frozen yogurt

    How to Serve and Store

    Place the yogurt in the freezer until completely frozen. I use regular thick Greek yogurt or homemade plain yogurt without any sugar or additives.

    For convenience, you can freeze it right in the plastic containers it comes in. If the yogurt is packaged in a plastic bag, make sure there's enough space for the liquid to expand as it freezes so it won't burst. Otherwise, it's better to transfer the yogurt into a plastic container.

  2. Frozen yogurt strained through a fine-mesh sieve

    Setting it to Thaw

    Strain the yogurt through a fine-mesh sieve or cheesecloth folded in 3-4 layers. Place the sieve over a container that will collect the whey. If using cheesecloth, suspend it over a container or place it in a colander. Leave the yogurt at room temperature for 8-12 hours until completely thawed. The thawing time will depend on the room temperature.

    This method of making tvorog is convenient because you can freeze the yogurt in advance. Then set it to thaw overnight, and in the morning, you'll have fresh, paste-like farmer cheese ready.

    In its frozen state, the yogurt can be stored in the freezer for 2-3 months without losing its properties.

  3. Cottage cheese from yogurt and whey

    Getting Tvorog and Whey

    The fully thawed product separates into two parts: whey and paste-like farmer cheese.

    If you want the cheese to be drier, after it has completely thawed, keep it in the cheesecloth and place it under a weight for 2-3 hours.

    The whey can be used for making okroshka (cold summer soup), fritters, crescent rolls, or lacy crepes.

  4. Paste-like and soft cottage cheese

    Texture of the Tvorog

    The farmer cheese made from frozen yogurt turns out very tasty, delicate, and paste-like.

    From 2 cups (500 g) of 2.5% fat yogurt, I got about 6-6.5 oz (170-180 g) of tvorog.

    This yogurt-based tvorog can be used for making: chocolate-covered cottage cheese bars, casseroles, or crepe fillings. However, for making syrniki (cheese pancakes), it's better to use drier and grainier homemade tvorog made using the classic recipe.

  5. Ready cottage cheese from frozen yogurt

    How to Serve and Store

    This yogurt-based cheese can be served for breakfast with oatmeal or fruit, or you can spread it on bread as a substitute for cream cheese.

    You can store this cheese in a sealed container in the refrigerator for 4-6 days.