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 fatfree 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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