Twaróg

Homemade Polish Twaróg (Farmer's Cheese)

Twaróg is a fresh, crumbly curd cheese central to Polish cooking, used in everything from pierogi to cheesecakes. This recipe makes a small batch from scratch using a simple acid-precipitation method that any home cook can master.

Prep

10 min

Cook

45 min

Total

55 min

Serves

Makes about 400 g (14 oz) of twaróg

Difficulty

Easy

Recipe ingredients

• •2 L (8½ cups) whole cow's milk, pasteurized is fine, but not ultra-high-temperature (UHT) for best texture
• •500 ml (2 cups) full-fat cultured buttermilk, live-culture buttermilk helps develop the traditional mildly tangy flavor
• •1.25 ml (¼ teaspoon) fine sea salt, optional, for a slightly savory cheese

Steps

1. 1 Pour the milk into a large heavy-bottomed pot. Warm it slowly over medium-low heat, stirring occasionally, until it reaches about 45°C (113°F) — hot to the touch but not simmering.
2. 2 Remove the pot from the heat and stir in the buttermilk. Cover with a clean lid or kitchen towel and let it sit undisturbed at room temperature for 12 to 18 hours. The milk will thicken into a solid, jiggly mass — this means the cultures have acidified it and the curds have formed.
3. 3 Line a large fine-mesh sieve with a double layer of cheesecloth (or a clean, thin cotton tea towel) and place it over a deep bowl.
4. 4 Ladle or pour the curd into the cheesecloth. Let it drain at room temperature for 1 to 2 hours — do not squeeze — until you have firm, crumbly curds and about 1 L (4 cups) of pale yellow whey in the bowl beneath.
5. 5 Gather the corners of the cheesecloth and twist gently over the sink to release the last bit of whey without pressing the curds through. Transfer the curds to a bowl.
6. 6 If you want a slightly savory twaróg (the style used for pierogi filling), sprinkle with the salt and work it in with a spoon or your clean hands until evenly distributed.
7. 7 Use the twaróg immediately, or pack it into a covered container and refrigerate. It keeps for up to 5 days.
8. 8 Reserve the whey — it is excellent in soup, bread dough, or as a base for a lacto-fermented drink.