Russian Friday – Farmers Cheese (Low Fat Version)

Ladies, happy International Women’s Day! Let it be the most beautiful spring day filled with many smiles! My daughter and I are totally prepared to be admired and cherished for the next 24 hours! No doubt the husband and the son are ready to deliver! Wink-wink!

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As always, feeling a bit nostalgic this day, I’m putting together a recipe from my homeland.  OK, I posted it before, but my mom informed me there is a low fat version that works just as well! So, here is a low fat Russian farmers’ cheese. It could be enjoyed on its own, sprinkled over your salads, stuffed into huge dumplings, baked with, and the list goes on and on.

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Don’t be intimidated by the word “cheese”. It’s very easy to make, and requires only about 15 minutes of hands-on time!

Low Fat Farmers Cheese

From While Chasing Kids | Side Dishes | Russian

This homemade cheese is used in so many Russian dishes, there would be enough to fill a cook book. Its consistency is very similar to goat cheese, but the flavor is much milder.

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10 servings

Ingredients

  • 3 liters fat-free milk
  • 2 tbs low-fat sour cream

Directions

  1. Combine milk and sour cream in a large jar (I used 3 Liter glass canning jar). Leave at a room temperature to ferment for 12-24 hours). Cover with a lid but don’t clamp it.
  2. When the milk turns into a clabber of hair-jell-like consistency, the cheese is ready to be made.
  3. Fill a large pot 1/2 way with water and warm it up on the stove.
  4. When the water is almost boiling (about 180° F /approx. 80º C or higher) carefully place the jar with clabber into the pot. It’s ok if the water is below the sour milk level. Let it heat up for about 10 minutes. The milk will start separating into curds (solid) and whey (liquid).
  5. Line up a large colander with a large cheese cloth folded twice. Carefully dump the milk mixture into it and drain. You may have to use a spoon to empty the jar. Tie a knot with a cheese cloth and hang it above a dish or your kitchen sink for a couple hours.
  6. If you don’t fully drain it, the farmers cheese will be very soft and tender, ready to eat.
  7. A drier farmers cheese is perfect for cooking.

Tips

  • Keep an eye on your fermentation process. Try a little bit of the clabber – it should have a pleasant slightly sour taste. Too long of a fermentation could cause bitter clabber; the cheese made with it would have an unpleasant taste.
  • The farmers cheese should be stored in the fridge for a few days, and could be frozen for up to 1 month.

 

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18 comments

  1. Laura says:

    Hi Anastasia- are there ingredients missing from the recipe list? I notice there are only 2, but the instruction talk about buttermilk and raw milk? I make farmers cheese every year for my paska and would love to try your lower fat version!

    • Anastasia says:

      Hi Laura! Thanks for stopping by! Sorry, I made a mistake – the recipe is fixed now – there are only two ingredients.

      Happy Women’s Day!

  2. Ann says:

    Happy women’s day! I’ve made ricotta, but I bet the fermentation here adds a lot of flavor. Thanks for a healthy recipe!

  3. O'Mamas says:

    This looks wonderful! (And not so different from the process we use to make yogurt!) We don’t really drink low-non-fat dairy, but I’m guessing it would work with full-fat versions :)

  4. Breakfast in Moscow says:

    Yum! Thanks for this recipe. I’ve been having tvorog for breakfast lately (with apricot jam and yogurt). Thankfully it’s easy to get here, but I’m bookmarking this for whenever we move away…

  5. marymtf says:

    Lovely. I’ve always wanted to know how to make cheese. If I use 3 literes of milk, how much cheese will I have at the end of the process?

  6. Sara says:

    I love tvaroh! (I think of it as tvaroh because I had it first in the Czech Republic, but I know everyone else calls it tvarog). I particularly love it in pastries, of course. ;-)

    • Anastasia says:

      Thanks ;-) though, I’m humbled next to your artistic shots! Really really love the blog! Will keep coming here! Cheers!

Comments are closed.