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Twaróg (Polish Farmer’s Cheese)

  • Author: Polish Housewife
  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour
  • Yield: 10 ounces 1x
  • Cuisine: Polish


a wonderful homemade cheese that can be crumbly or creamy


  • 2 quarts whole milk
  • 2 cups butter milk
  • 1 tablespoon white vinegar
  • 1/2 teaspoon to 1 1/2 teaspoons salt (to taste, less for sweet, more for savory uses)


  1. Heat milk to 181 F, turn off heat
  2. Add buttermilk and vinegar
  3. Stir until curds form
  4. Let sit for 10 minutes
  5. Line a colander with cheese cloth
  6. Using a slotted spoon, ladle the curds into the cheesecloth
  7. Wrap the cheesecloth around the curds, squeezing gently
  8. Let sit for 30 minutes and squeeze again
  9. Break the cheese into curds and season with salt
  10. Use as curds or you can make the cheese creamy in a food processor or by pushing the curds through a sieve and mashing with the back of a wooden spoon