Homemade Farmer Cheese (Tvorog) in a Slow Cooker
Soft, homemade, and delicious farmer cheese. This tvorog (Russian-style fresh curd cheese) is easy to make in a slow cooker. On the "Keep Warm" setting the milk heats gently on its own, so there's no standing over the stove. You can drain the curds in cheesecloth or simply in a fine-mesh sieve. The whey runs off fast, so a soft curd is ready to serve with jam or sugar in about half an hour. This cheese is great for making cheese pastries, desserts, or melted cheese.
Cooking method
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Step 1:
Gather your ingredients.
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Step 2:
Stir the sour cream (or kefir) into the milk — fresh, non-ultra-pasteurized whole milk works best for culturing. Mix well and leave it in a warm spot overnight. In summer the milk sours quickly; in winter, set the container near a heat source.
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Step 3:
Carefully pour the soured, set milk into the slow cooker pot.
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Step 4:
Close the lid and run the "Keep Warm" setting for 45–50 minutes.
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Step 5:
Line a colander with cheesecloth and pour in the curds.
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Step 6:
Tie up the cheesecloth and hang it so the whey drains off. Save the whey for baking.
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Step 7:
If you leave the cheese to drain a long time, it turns out dry; about half an hour gives you a soft curd. Serve it with honey, or use it to make cheese pancakes (syrniki). Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
