Farmers Cheese (Russian Tvorog)



1 gallon milk
1 cup 5% vinegar (if you have a lower concentration, add more vinegar)
2-3 tablespoons of sour cream (optional)
sugar to taste (2-3 tablespoons is usually enough)(optional)


  1. Run pot under water so the sides and bottom are wet this will help the milk not to burn as easily*if a little water is left, it’s perfectly ok
  2. Add the milk into the pot and cook on low to medium-low heat, stirring frequently
  3. When the milk is almost boiling, add the vinegar
  4. Remove pot from heat, cover and let sit for a few hours to overnight* you can drain it within a few minutes of adding the vinegar but it tastes better if you let it sit
  5. Drain into a cheese cloth and remove as much liquid as possible*cheese should be almost completely dry and crumbly when done
  6. Dump cheese into a bowl and break apart into crumbs* hands work best
  7. Add the sour cream (optional)* this is to give the cheese a little bit of a sour taste, plus it acts as an adhesive agent to hold the cheese together
  8. Add sugar to taste (optional)

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