FREE 5-Ingredient Recipe EBook

• Why You Need My Farmer’s Cheese Recipe
• Ingredients & Substitutions
• How To Make Farmer’s Cheese
• My Recipe Tips
• Storage Instructions
• Ways To Use It
• Farmer’s Cheese (Tvorog)
• Recipe Reviews

If you’re not slavic, you may not be familiar with farmer’s cheese (we call it tvorog ) — and if you are, you’ll know exactly what I’m talking about. It’s a little like cottage cheese and ricotta cheese, but firmer, drier, and creamier, with a fairly smooth texture. I have fond memories of both my grandmas making blintzes (wrapped crepes) filled with it as a kid, and this homemade recipe brings me right back. And there are so many more irresistible ways to enjoy it. Make it with me to see why other soft cheeses don’t hold a candle to this stuff!

Why You Need My Farmer’s Cheese Recipe

• Creamy, smooth, and velvety – Since I use whole milk, my recipe comes out extra rich and creamy, with a really smooth texture. If you like soft cheeses (like mascarpone cheese ) but aren’t a fan of the watery curds in cottage cheese (um, like me), you’ll love this one!
• Better than store bought cheeses – Homemade tvorog tastes so much better than your regular cottage cheese or ricotta. I’ll even say it’s better than store-bought farmer’s cheese — that is, if you can find it at all.
• Simple, foolproof recipe – With just 3 ingredients (plus salt), this cheese is easy to make and doesn’t need any fancy equipment. Just a bit of patience!
• Super versatile – You can keep it crumbled to enjoy as a topping, or press it to make it firm and spreadable. I’ve got lots of ideas to use it below.

Ingredients & Substitutions

Here I explain the best ingredients for my farmer’s cheese recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Milk – I recommend whole milk for the richest, creamiest texture. You can use 2% or skim, but you’ll definitely taste the difference.
• An Acidic Ingredient – This is what works its magic to turn your milk into cheese! Most farmer’s cheese recipes use white vinegar. I use a combination of vinegar and lemon juice in mine, because the flavor turns out better that way. You’ll need freshly squeezed lemon juice, as the bottled stuff is not acidic enough.
• Sea Salt

Can you use only vinegar or only lemon juice?

Yes, but the time to ferment will vary. Vinegar is stronger than lemon juice, so using vinegar alone will be faster. Lemon juice alone won’t be as effective, and will definitely take much longer.

How To Make Farmer’s Cheese

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Heat the milk. Combine the milk and a pinch of salt in a large pot or Dutch oven . Heat on the stove over medium heat, until bubbles form on top — just before a simmer. This will take a while! Turn off the heat once it reaches this point.
2. Stir in the vinegar and lemon juice. The milk will start to curdle after a few minutes. Let the mixture sit in the pot for 10-15 more minutes.
3. Strain. Place a colander or fine mesh sieve lined with a cheesecloth (I use these organic ones ) over a large bowl (or a second pot). Pour the curdled mixture through the cheesecloth to strain the curds.

1. Squeeze out the liquid. Wrap the cheesecloth around the curds. Wring and squeeze to get as much liquid out as possible. It should be a lot.
2. Season if you like. The cheese curds in the cheesecloth are farmer’s cheese! Open up the cheesecloth and add more salt to your taste.

1. Enjoy crumbled, or press to make it firm. If you want your tvorog to have a firm, spreadable texture, wrap the cheesecloth tightly around the cheese and shape it into a disc. Place it on a plate and weigh down with something heavy (I use my Dutch oven lid!). Place in the refrigerator to firm up.

My Recipe Tips

• Never let the milk simmer or boil. This will scorch it! You want to get it just right before a simmer, when little bubbles start popping on top.
• The time to curdle can vary. It will depend on how acidic your lemons are. Watch for the curds and whey separating.
• Squeeze out as much liquid as you can. You’ll know you’ve squeezed out enough when the curds hold together with a slightly dry, crumbly texture, and no excess moisture comes out when you press on them. When you press on them, there shouldn’t be any excess moisture coming out. You should have about 2 cups of curds after squeezing.
• How much salt you need depends on how you’ll use it. The amount I have listed on the recipe card below is best for savory uses. If you’re using it for something sweet, cut the amount in half.
• Want to add extra flavor? After your farmer’s cheese is ready, try mixing in fresh herbs like dill (my fave), thyme, or chives, or spices like garlic powder or black pepper.
• What do you do with the liquid? The liquid left behind after straining is whey , and it can be useful! You can use it to ferment vegetables (like sauerkraut), add it to smoothies (I like it in my detox smoothie ), marinate meats with it, or use it as a starter for my coconut yogurt .

Storage Instructions

Keep crumbled farmer’s cheese in an airtight container in the fridge, similarly to how goat or feta cheese come from the store. For firmly pressed, keep it wrapped tightly in plastic wrap before placing in the container.

It will have the best texture for 2-3 days, but can last a few more days before it goes bad. You can also freeze it for up to 3 months, but it will be more crumbly after thawing. I try not to freeze it.

Ways To Use It

Both my grandmothers used farmer’s cheese in many ways, and since making it myself, I’ve come up with a few new ones. Here are some ideas you can try:

• Appetizers – Spread it into mini bell peppers or stuff dates with it. You can even place a pressed disc onto a holiday charcuterie board with crackers .
• Blintzes – For blintzes like my grandma’s, mash the farmer’s cheese with sweetener of your choice (I use Besti ), fold in raisins, and wrap in your favorite crepes (I use almond flour crepes these days). The wrapping process is a lot like cabbage rolls , where you’d fold in the sides first and then roll. Then, fry them in a little oil until golden.
• Breakfast Bowl – Fill a bowl with tvorog, and top with healthy granola and berries. Add a dollop of jam or a drizzle of honey (I use my zero sugar honey ).
• Pancakes – Add a few tablespoons to your pancake batter, or use it in place of cream cheese in my cream cheese pancakes . I also plan to test a recipe for syrniki, which are tvorog pancakes my grandma made with this cheese.
• Cheesecake – To lighten it up, replace half of the cream cheese in your favorite recipe with farmer’s cheese. It’ll be a smoother than a ricotta cheesecake, but less so than using regular cream cheese. This also works by replacing half the yogurt in my healthy cheesecake recipe .
• Lasagna – Since this cheese is very similar to ricotta, you can use it as a substitute. I’ve enjoyed it in zucchini lasagna .
• Salad – Use it in place of goat cheese in my strawberry spinach salad , fall salad , spring mix salad , or mandarin orange salad . It’s great for all seasons!

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 gallon Whole milk ▢
• 6 tbsp White vinegar ▢
• 2 tbsp Freshly squeezed lemon juice (or just more vinegar) ▢
• 1/2 tsp Sea salt (optional, to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Combine the milk with a pinch of salt in a pot or Dutch oven . On the stovetop over medium heat, bring the milk to just before a simmer – this will take about 30-40 minutes . Turn off the heat when lots of small bubbles form on top and start to pop. (Do not boil, or you will scorch the milk.)
2. Turn off the heat. Stir in the vinegar and lemon juice. The milk will start to curdle after a few minutes. Let the mixture sit in the pot for 10-15 minutes .
3. Place a colander lined with a cheesecloth over a large bowl (or a second pot). Pour the curdled mixture through the cheesecloth to strain the curds.
4. Wrap the cheesecloth around the curds. Wring and squeeze to get as much liquid out as possible.
5. Open up the cheese cloth and season with sea salt to taste.
6. The cheese curds left in the cheesecloth are farmer’s cheese. You can enjoy it crumbled as is, or press it to make a firmer cheese. To do this, wrap the cheese tightly in the cheesecloth and form a disc. Place the disc on a plate, and place something heavy on top to weigh it down. Refrigerate for 1-2 hours to firm up.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving Size: 1/4 cup (2 ounces), or 1/8 of the entire recipe

• Tips: Check out my recipe tips above to help you get the right texture in your farmer’s cheese, a note on salt amount, flavor ideas, and what you can do with the leftover whey.
• How do you eat it? You can enjoy it by itself like cottage cheese, or use it in recipes. I’ve got lots of serving and recipe ideas above!
• Storage: Keep in an airtight container in the fridge for 2-3 days. If you pressed it first, wrap in plastic wrap first. You can also keep tvorog in the freezer for up to 3 months, but this will make it more crumbly.
• Note on nutrition info: It’s virtually impossible to manually calculate nutrition info for homemade tvorog, because of the fermentation process (the lactose in the milk turns into lactic acid). The numbers below are for store-bought whole milk farmer’s cheese, which should be the same because it’s made using a similar process — except it’s very hard to find, and homemade always tastes better!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Farmer’s Cheese (Tvorog)

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Farmer’s Cheese (Tvorog)

My creamy homemade farmer’s cheese (tvorog) is like ricotta or cottage cheese, but better! It’s easy to make with 3 simple ingredients.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/farmers-cheese/

Ingredients

• 1 gallon Whole milk
• 6 tbsp White vinegar
• 2 tbsp Freshly squeezed lemon juice (or just more vinegar)
• 1/2 tsp Sea salt (optional, to taste)

Instructions

1. Combine the milk with a pinch of salt in a pot or Dutch oven . On the stovetop over medium heat, bring the milk to just before a simmer – this will take about 30-40 minutes . Turn off the heat when lots of small bubbles form on top and start to pop. (Do not boil, or you will scorch the milk.)
2. Turn off the heat. Stir in the vinegar and lemon juice. The milk will start to curdle after a few minutes. Let the mixture sit in the pot for 10-15 minutes .
3. Place a colander lined with a cheesecloth over a large bowl (or a second pot). Pour the curdled mixture through the cheesecloth to strain the curds.
4. Wrap the cheesecloth around the curds. Wring and squeeze to get as much liquid out as possible.
5. Open up the cheese cloth and season with sea salt to taste.
6. The cheese curds left in the cheesecloth are farmer’s cheese. You can enjoy it crumbled as is, or press it to make a firmer cheese. To do this, wrap the cheese tightly in the cheesecloth and form a disc. Place the disc on a plate, and place something heavy on top to weigh it down. Refrigerate for 1-2 hours to firm up.

Maya’s Recipe Notes

Serving Size: 1/4 cup (2 ounces), or 1/8 of the entire recipe

• Tips: Check out my recipe tips above to help you get the right texture in your farmer’s cheese, a note on salt amount, flavor ideas, and what you can do with the leftover whey.
• How do you eat it? You can enjoy it by itself like cottage cheese, or use it in recipes. I’ve got lots of serving and recipe ideas above!
• Storage: Keep in an airtight container in the fridge for 2-3 days. If you pressed it first, wrap in plastic wrap first. You can also keep tvorog in the freezer for up to 3 months, but this will make it more crumbly.
• Note on nutrition info: It’s virtually impossible to manually calculate nutrition info for homemade tvorog, because of the fermentation process (the lactose in the milk turns into lactic acid). The numbers below are for store-bought whole milk farmer’s cheese, which should be the same because it’s made using a similar process – except it’s very hard to find, and homemade always tastes better!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)