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How to make cheese with holes
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Cheese with holes

This cheese with holes is very delicious, firm and mild. You can make it yourself at home using the recipe without rennet. The homemade cheese is ideal for eating on its own, on a slice of bread, for salads and savory dishes.
Course Breakfast, Snack, Trifle
Cook Time 25 minutes
Cooling time 1 day
Servings 600 g

Equipment

  • fine kitchen sieve
  • glass container

Ingredients

  • 1 l fresh milk
  • 1 kg farmers cheese (tvorog)
  • 60 g butter
  • 1 tsp salt
  • 1 egg
  • 1 tsp baking soda
  • vegetable oil for greasing

Instructions

  • Grease a suitable glass container thoroughly with vegetable oil.
  • Put milk and farmers cheese in a large saucepan with a thick base and heat over a medium heat, stirring with a wooden spoon, until the whey separates from the cheese in the milk. This produces a yellowish liquid and the farmers cheese takes on a slightly elastic, smooth consistency.
  • Hang a fine kitchen sieve over a large bowl, pour the milk mixture into the sieve and allow the cheese to drain briefly, stirring and turning carefully.
  • Return the cheese from the sieve to the saucepan, add butter and salt and turn and stir until the butter has melted.
  • Add egg and stir to form a homogeneous mixture.
  • Now heat the cheese mixture in a hot water bath for approx. 4 - 5 minutes, stirring constantly, until the farmers cheese has melted and a thick, smooth mixture is formed.
  • Add baking soda and continue to heat for a further 3 minutes, stirring constantly, until the cheese mixture becomes airy and increases in volume.
  • Pour the cheese mixture into the greased glass container, smooth it out and leave it to cool.
  • Close the glass container and leave the cheese to mature in the fridge for at least 24 hours, but preferably 3 days.

Notes

  • Tvorog is available in Russian stores. You can also make the farmers cheese at home.
  • The cheese mixture is quite tough when heated, so you need to apply a certain amount of force when stirring it.
  • You can stir herbs and spices of your choice into the cheese mixture just before removing it from the water bath.
  • You can use the leftover whey for baking recipes.
  • The cheese tastes best after maturing in the fridge for a few days.
  • See the detailed tips and tricks for making the cheese with holes at the top of the article.