farmer’s cheese

Russian Farmer’s Cheese aka Tvorog

Next in the series of things Joanna made for holiday parties that are now only marginally seasonally appropriate: Farmer’s Cheese for my friend’s Hannukah party. He wanted to make (along with his latkes) syrniki, which are essentially slightly sweet fried cheese pancakes from Ukraine. But to do it properly, he needed homemade farmer’s cheese and was unfortunately going out of town the weekend before. But never fear, I was willing to try my hand at making cheese from scratch — and only moderately worried that I would kill everyone with rancid cheese.

And it worked! Color me shocked. This is a surprisingly simple recipe (which I got from a blog called Natasha’s Kitchen), though you do need to be willing to be able to devote some time to it every 12 hours for about 3 days. The cheese by itself is very, very mild and doesn’t have that much flavor, but was delicious in the pancakes (which I cannot take credit for — see this recipe if you want to make them). The cheese would also be good spread on toast or in a leafy green salad.