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Homemade Farmer's Cheese Recipe - Domácí tvaroh - Czech Cookbook
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- Опубліковано 16 сер 2024
- Now you will be able to make all kinds of Czech goodies that require tvaroh. Super easy. :)
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Thank you for sharing your Tvaroh. In Poland it is called Twaróg. And it's also eaten sometimes with sugar and/or sweet cream. There are different types of this cheese avialable: hard, soft, full fat, half-fat, or without fat. One can use it in countless ways in culinary recipes. Amazing!
Yes, that is pretty much the same way we use Tvaroh in Czech Republic with that many different kinds. It is delicious!
This is essentially the same recipe I use for making ricotta cheese as I don't add salt. To me this is an amazing cheese as it can be made from the whey if you make your own cheeses, which is what I believe most store bought ricotta's are made.
Once you make your own farmer's/ricotta cheese, you will never buy store bought again and since I have learned a few things. For use in confections I use the whole milk variety and regular milk works just fine. It is rich enough to throw off savory type of recipes such as manicotti, Lasagna and ravioli; but using 2% milk is the charm.
For those dishes I recommend a drain time of about 10-15 minutes. I use a bandana for hanging and draining, and if you put it under the pressure of a board and 20 pound weight, you also create (whole milk) an Indian cheese called, "Paneer," which is used in curry dishes such as spinach curry. The amazing thing about Paneer is that it can be fried to golden brown and while it softens, it doesn't melt like other cheeses which need to be coated. I feel it can be friend and added to other dishes as well.
This is a great video on how to prepare this type of cheese!
Thank you Michael! :)
My first time on here and I subscribed if I only knew how easy this was to make 35 years ago oh my god thank you so much and God bless you
Thank you so much for this! My husband is from Czech, he said he loved it and that it brought back so many memories.
I am happy to hear! :)
Made this today. It turned out great. Thanks for the clear and logical instructions. Next: Kolaches!
Wonderful! :)
I make unused out of date whole milk to make Tvaroh here in Warrington (UK). Even though we have got many Polish skleps and Slovak 'Tatry'. Tvaroh is good with potatoes and butter. Or for old-fashioned granny's savoury crackers: make a pastry from the same quantity of Tvaroh, all purpose flour and butter (or spreadable substitute). Cut in squares, brush with egg and sprinkle with Czech caraway seeds and/or paprika or grated hard cheese. Bake until bottom golden. Yummy with wine or beer.
I make fresh cheese this way. I also drink the whey...it is like nonfat milk. Also, in the last minute before straining, I like to put a big handful of fresh dill in the pan, so after it's strained, it has a nice aroma. Delicious on bread and topped with slices of roasted eggplant.
I’m so excited to try this!!! Thanks!
My goodness - that is SO COOL! I never knew how Tvaroh is made. And I've been missing tvarh/fruit dumplings for the longest time! I will have to try this.
In Czech they make it differently. They let the milk to go little sour/bad by letting the milk be out of the fridge. I like this method much better. ;)
@@czechcookbook Makes it more acidic w/ra milk. clabbered?
Definitely agree! When I got home made this curd too. So yuuummmy :) Thank you very much for sensible advices :) Fresh homemade curd is one of a kind....
Landed on your recipe because I was looking on UA-cam for Nové Brambory z Tvarohem! I have to try to make my own tvaroh! Your site is great!
Excited to test this. I live in Canada and I have Čzech family members that miss tvaroh dearly. Here we cannot even find quark. Thank you so much!
I hope you enjoy it. :)
This is great, thank you for sharing this recipe! We are in NZ and we miss tvaroh here. I am going to make strawberry dumplings sprinkled wit tvaroh this week! Díky :)
Got recipe for dumplings.
I do have a recipe on my channel for Fruit dumplings. 😊
nic si z toho nedelej ziju v cizine roky a po jemnym tvarohu ve vanicce tady ani pamatky tez :((( evidentne to vubec neznaj akorat tak cottage cheese a tot vse :(( Polaci maj akorat neco na zpusob kostky ale to neni proste ono.....
Dakujeme za Recept na Tvaroh domáci - Pozdravujeme z Magyarska
Thank you, just made this for my Pierogi's very easy .
+John J Walsh Jr Yum!
Great video ! Konecne si udelam tvaroh,no to je parada.Zkusim to udelat z raw milk primo z farmy,to by mohlo byt jeste lepsi.Delam si kefir z raw milk,to taky nema chybu.Diky moc za tohle video.Jste vyborna kucharka. :)
MB031 :) Dekuji za hezky koment! Tak to bude moc dobry tvaroh. :) Z toho kefiru se da taky udelat. Staci ho privest k varu a vypnout. On se sam srazi. ;) Tak preji at se podari a chutna. :)
No to jsem taky nevedel.jezis diky moc za radu.Zitra az bude hotovy kefir tak na to vlitnu a budou palacinky s tvarohovym kremem a dzemem..:) Amici nechapou co mame za dobroty,hihi.
MB031 :D No to je pravda. Ty palacinky s tvarohem zni uzasne. Mnam. :)
Very, very easy and delicious. Thank you so much. I plan to make this more frequently.
Super!!! Díky moc za recept! Tvaroh mi na Taiwanu chybí opravdu hodně, takže hned zítra jdu vyrábět! :)
+Lin Xiao Shen A povedl se?
Povedl! Pro jistotu jsem tedy udělala poloviční dávku, ale příště už udělám celou. Tímto ještě jednou děkuji za super jednoduchý a rychlý recept! :)
+Lin Xiao Shen Tak to jsem rada. :) Moc zdravim do Taiwanu. :)
Dekuji vam z celého srdce budu si ho vyrábět sám 😀😉😋
Thank so much! Your video finally pushed me to make tvaroh(turo in Hungarian) at home. I can't find it here in Luxembourg. In the Turkish stores they have the same texture but salty, so definitely not good for sweet dumpling or the bun etc :)
+13Provence Glad to hear. :) Many greetings to Luxembourg. :)
Thank you. Like you I could not find farmers cheese in the area I live. Now I can make my moms peirogies as I remember them. Again ... thank you.
I am happy to hear! :)
I make this with my whole milk from my goats. I make this every 2 days. Usually I use vinegar, because it is cheaper than lemon juice. My favourite way to make it is with lime juice because it tastes so good. But lime juice is much more expensive.
could you also use orange?
@@onexpressocafe1821 i guess is not because it needs the citric acid from lemon or lime acidic fruit, orange is more sugary....
Delicioso. Saludos desde España. ☺️
Super recept! Díky moc - právě se chystám udělat tvarohový koláč a bez tvarohu to prostě nejde.
:) A povedl se?
czechcookbook, ano! Mockrát děkuji!
You are a Great teacher, of making this Farmers Cheese. Will use this to make Perioges. Thanks again Hope to follow your other receipes. If I get a You tube station, I hope I do as well as your doing to . Thanks from one Czech girl to another. Miss Kovaly
I hope you will enjoy tvaroh. :)
Not sure where in US you live, but if you ever visit a "Mexican" grocery store they carry something called "requeson" its sweet and yummy like ricotta, but does not have salt.
I wish to have some Mexican grocery store near me, that would be nice. But thank you for letting me know. I will keep an eye for it. Maybe I will find some store somewhere. :)
it is not the same
I really like this recipe! thank you.
Pekne
Wonderful recipe,thanks!!!!
:)
Great idea. it's hard to find farmer's cheese in the U.S.
Yes very true. If I see one it has salt in it, which doesn't work for pastries. I prefer to make my own. :)
Thank you for the recipe. I just finished with mine and taste and look like the one we use in Hungary. 🙂I do have one one question. How long can I keep the whey in the fridge before it goes bad?
Roberta Wilkinson I would keep it maximum two weeks.
@@czechcookbook Thank you very much. 🙂
Going to try this this weekend.
Good luck with that and enjoy some yummy tvaroh. :)
Tvaroh se povedl. Byl krasne jemny jen kdyz sem ho polozila do boxu a dala do lednice voda se z neho pres noc odparila a byla to ta klasicka kostka z kramu :( I tak moc dekuji za tento receptik. Mela sem jen problem s galonem. Tuto vahovou jednotku neznam....Muzu jen poprosit pokud budete vytvaret dalsi skvelej receptik muzete prosim uvest i nase ceske vahy l, ml...? Dekuji. At se dari.
Tak jsem ráda, že se povedl. Nove recepty už jsou v obouch měřítkách. I tento je, ale ještě jsem všechny na stránce neaktualizovala. V tištěné kucharce jsou. 😊
Ordered your cookbook! Question. Can u tell me juice of two lemons, how many ounces of lemon juice?
Thank you 😊 I don’t have it measured out but it doesn’t need to be exact. It should work with more or less juice.
Would this work with Lactaid milk? I've been meaning to make this for awhile now but always forget to grab reg milk.
I don’t Think it would.
You refer to whole milk is that full cream..sorry I’m asking these questions I’m in Australia and I really enjoy watching your cooking shows 👍
Thank you ☺️ No it is regular milk that has the highest content of fat. It will work from any milk but from lower fat milk it will create less curds.
Slovakian guy here, nice video, however this is ricotta and not quark (tvaroh) which is made without the use of rennet ( or lemon juice in this video) but only from sour milk ( acidified by added LABS )
Growing up we used to let milk sit on the counter for few days until it went sour. And tvaroh was amazing. I am just not sure if milk these days can safely do that, that is why lemon juice helps the milk to create curds. Taste is very close to tvaroh.
your mum or whoever was making it when you were growing up probably added a bit of sour milk, yogurt, sour cream or kefir into the milk when you let it sit on the counter. This is to introduce the lactobacillales (LABS) to make the milk sour but not spoil it. I have just done it the same way and it came out fantastic.
We didn’t add anything. I looked up other videos and they also didn’t add anything. Just let the milk go sour on its own and then slowly cook it for little bit until curds appeared. What did you add to your milk? Sour cream or yogurt or kefir?
I used kefir, but anything with labs should do the trick.I haven't heard of making it with spoiled milk and my family has been in the dairy industry for over 40 years in Slovakia. But I will inquire into it. Anyhow, you did a good job. :) I used my tvaroh to make Moravian cakes.
Thank you Martin! I will definitely try your method. I heard some people make Tvaroh only with kefir or buttermilk. Nothing like kolache with Tvaroh. 😊 I am from Moravia so I will be making Moravian kolache recipe in the future. 😊
Cool recipe. How long can it be kept in the fridge and still be use-able? Can it also be made from goat's milk?
I would keep it for few weeks. I have not tried it with goat’s milk but I don’t see why not.
0:46 “You don’t want salty buns.” Lol
😀
Hi
I wish you could help I am looking for recipe to make Czech white cheese to melt thank you in advance
Hm I am not sure what recipe this is.
@@czechcookbook thank you for your reply the cheese called Czech AKAWI cheese ,but I really like the way you doing as you do 😁
Do you happened to have a good white bread recipe using the whey?
Roberta Wilkinson yes. You can do this one and just use 4 cups all purpose flour. 😊 www.czechcookbook.com/bread-chleba/
Is there a North American recipe to make sýrecky or Olomoucké tvarůžky cheese. Unfortunately I have not been able to find the cheese in Ottawa Canada. Also visiting Czech Republic in near future and would be willing to visit a location near Prague to obtain a recipe if available
I have not hear about recipe to make syrecky or tvaruzky. I hope you can get your hands on some recipe. :) I know making cheese is not as easy, lots of chemistry.
How do you eat it ?
Usually it is used at filling for kolache. :) It has more uses. I also like it just with powdered sugar on its own. :)
Do you have any videos that you use the Tvaroh in? I couldn't find any in your video list
Yes this one www.czechcookbook.com/kolache-recipe-kolace/
I forgot to put the crumbles on so I added them after 10 minutes in the oven. Do you think it will be safe to eat? Thank you!
You probably don’t talk about Tvaroh recipe right? Probably about some cake. You might need to bake it little longer on lower temperature.
@@czechcookbook Taking them out of the oven seemed to slow down the baking process so I baked an additional 7 minutes before they got golden brown.
Yes, I meant the crumbles on the kolace. Thank you!
how many cups of cheese can we have with this recipe? thank you
Makes about 13 oz.
dobry den.kolik mlika prosim varite v tom hrnci a pridate stavu ze dvou citronu? aby nebyl tolik hrudkovity spise jako tvaroh ve vanicce jak se dela?
Vše je ve videu. Je to půl galonu - 1.8 litru mléka, dva citrony - 1/4cups stavy. Když chcete tekutejsi nenechte tolik odkapat.
czechcookbook dekuju za odpoved.nerozumim anglicky :)
Tak to jo. 😊 Preji ať se povede a chutná. 😊
Do you know if you could make this with lactose-free milk? Members of my family have to drink it instead of regular whole milk.
I have never tried it before, but I think it wouldn't work. You can try maybe small amount just in case it wouldn't work so you don't have to trow away too much of lactose free milk. Please let me know if you try it.
It is the protein that curds. Like soy = tofu.
Subscribed! Thank you for this. Greetings from Australia. Diky :-)
:) thank you! Many greetings to Australia!
this makes me think about wilber, ne. at the czech festival. thanks.:)
Can't wait to visit one day. :)
Ahoj, kolik mleka na ty dva citrony prosim?
+motikia 1/2 galonu coz je 1.8 litru.
dá sa urobiť aj z kozieho mlieka podobne ?
Nemam s tim zkusenost, ale myslim si, ze by to mohlo jit.
Paneer
Omg
Tvaroh z cukrem :-)
:) To jo, je to dobrutka. Taky si ho sem tam davam s cukrem. :D
tvaroh so škoricou mňamka
Well, this is Indian cheese Paneer. If you want to make "Tvaroh" search for cottage cheese recipes .
Cottage cheese is very different. 😉 Tvaroh is farmers cheese / quark not cottage.
@@czechcookbook hello!!
How is it different from Paneer?
In India you make the Paneer (not cottage cheese) exactly the same way 🤷♂️
If you look for "Paneer recipes" you will find the same process.
Waiting for response!🙂
@@culvuil It could be the same. I have never eaten Paneer. Btw this isn't cottage cheese but farmer's cheese / quark. ;)
@@czechcookbook although the method of preparation is the same, I just tried store bought Twarog here in the states and its not exactly the same as Paneer, but similar
@@culvuil hi, i am wondering the same. the recipe is identical. I think that the difference can be, that paneer is pressed after curdling. i was thinking that there is something more to czech tvaroh :D since for some czech recipes we need hard tvaroh ill just use paneer :)
Isn't this just cottage cheese?
Me and my grandma are trying to make my grandpa Koláče because it reminds him of his childhood.
Cottage taste different. This is more like the original tvaroh you can find in Czech Republic
which is better for kolache. I hope you all enjoy kolache. :)
No, this is not cottage cheese. This is farmer's cheese. It is different.
Cottage cheese is hard pieces of curds in milky liquid and is salted. Farmers cheese is more like quark, but thicker and unsalted. The consistency is more like a spread or cream cheese, but less elastic (more dry looking)
No one wants salty buns!
👍🏻😀