Authentic Polish farmer's cheese recipe | Twaróg | Polish cooking channel

[@Whupps-j3t]

Im not Polish. I’m Mexican, and just got back from Poland a couple weeks ago. I had pierogi stuffed with farmers cheese n potatoes.WOWZA! A whole new culinary world opened up to me. Had sernik, also great. So I got back home, bought your book (super fast shipping btw, thank you for that!) and tonight I made my mix of full fat milk and buttermilk per your recipe. Excited to make the pierogi with it so they can soak up some of that miod and bison grass vodka I brought back with me, hehe ;) Poland is such a beautiful country with a very rich culture. I hope to continue discovering that culture through the wonderful cuisine. Super excited to taste the cheese!!! Thanks guys!!!

[@CCAV13]

Do you compare this cheese with queso fresco?

[@eszhun2296]

We are Hungarian living in Tennessee where finding tvarog is difficult. We've made the quick recipe by slowly boiling 1 gallon milk to lots of little bubbles, almost boiling point, then add half cup white vinegar

[@lilhoneybear8215]

my parents use to make famers cheese by just cooking buttermilk on low heat maybe an hour or 2 till the buttermilk separated. Was delicious farmers cheese

[@MrBrookcantdance]

Just made it for the first time and it worked a charm. Will make more of it. Thank you for the recipe.

[@daviddura1172]

My mom held farmers cheese to mythical holy level, nothing was comparable... fascinating....

[@annaruscitti8877]

I’m not liking some of the negativity in the comments , I know some of its “ constructive criticism “ but the word criticism is in it , Anna I ❤️ your videos please keep it up

[@anchimo8712]

I make the same twarog at home, but I just buy 1 gallon of buttermilk or kefir, sometimes add a 400 g of sour cream and cook it. No need to ferment the milk, especially nobody knows what kind of result will be with a store bought milk. Thank you.

[@rosejarman6920]

My dad made this all the time. I haven't done it yet but I make kefir and just love it. Saves on me buying buttermilk.

[@iristamara5958]

Thanks so much for sharing this info. I will make this today. Great info. ❤

[@amandaniedzialomski3534]

Thank you so much for this recipe! My husband is Polish, I am American, and we live in the US. We try to make it to Poland every other summer to visit, though it's been too long now. Twaróg is probably my favorite Polish ingredient. I just love it for breakfast like you described, with radishes and dill and a slice of tomato on bread. ❤️ Now I can try my hand at making it here -- thank you!

[@tamararuskea]

I'm so happy that I found your channel. I really want to start cooking more authentic Polish food for my family. Your videos are awesome! Tomorrow I make Babka with Potatoes and Pasta and Strawberries! Thank you again!

[@PolishYourKitchen]

You are so welcome!

[@mellio9077]

I think you were looking for the word “culture” for milk products. Cultured dairy = yogurt, buttermilk etc. “Fermenting” is used more for vegetable items, ie, lacto-fermentation (pickles, kraut…) I absolutely love your channel, new subscriber here. You = awesome! thank you so much for sharing all these wonderful healthy loving recipes with the world. ❤️

[@veronicadent1451]

I've been making farmers cheese or quark the last couple of years to help acquire a taste for when we come to Poland and it was so good to have those tips in draining slowly for a finer cheese. I use a couple of tablespoons of sour cream as a culture but will try kefir sometime. Thanks again for your informative demo.

[@mariebarker8376]

You gave me confidence. I'm going to try it.

[@PolishYourKitchen]

Great! I'm glad you will give it a go, you won't be disappointed.

[@augenettevanzijl3641]

Hi from South Africa. I make this cheese weekly. Please see my comment as complimentary, not negative. A better word for to ferment is to culture/incubate. Yoghurt needs a high temperature to culture as all yoghurts are thermophilic and needs a temp of 42 degrees Celsius. Kefir or buttermilk only needs about 34 degrees Celsius to culture. I love following your channel. Many thanks 😊

[@victoriamascarenas555]

I live in cooler climate and this method works best for me !!thank you 😊

[@sprboston]

I found raw milk from a local farmer and I now have my milk in a sterilized pan, covered with a lid and a towel. Looking forward to my twarog!

[@AmyHenley]

You make everything look so simple. 😊 I've never had farmers cheese. Looks yummy.

[@deansikora7280]

Farmer cheese pierogi are one of my favorites.🥟 Where I live we can buy farmer cheese at most grocery stores.

[@christinebona_]

Cool learned again today thanks for sharing❤

[@mariatorys6656]

Anna, I did it! Using your recipe I made the farmer's cheese. Excellent recipe! The cheese is very tasty.

[@PolishYourKitchen]

That's wonderful! I'm so glad you gave it a try. Now you can have fresh cheese anytime you want. Thanks for watching!

[@MaggiesIRISHPaganLife]

Love this! Thank you.

[@bj_pnw]

🎉🎉🎉 twaróg success!!! i didn’t think it would come together cos it was still very fluid with small curds; but the next day i had a hefty lump of cheese. so creamy with a slight crumb. dzięjukę, ana!

[@PolishYourKitchen]

Great job!

[@jonesbub1]

The development of curds and separation processes are very similar to how I prepare Easter cheese (hrutka) including all the love I could see while you worked! I’m looking forward to many more of these wonderful videos! ❤️Sharon

[@Cmonicab55]

I remember seeing this cheese hanging in my grandparents cellar.

[@garym9473]

Thank you, ANNA!

[@polishmamacooks1019]

Great tutorial on making ser bialy/ twarozek. 😀looks definitely delicious

[@hanshi3831]

I'm looking forward to trying this. Thanks for sharing! I've heard of people making this in an instant pot on the yogurt setting, but the traditional way doesn't look difficult at all. I know it's off-topic here on your food channel, but have you ever shared a hair routine or curly hair tips on any other social media? Your curls look extra cute here :)

[@rudibmama2322]

Luv it..! The best cheese ever..

[@Terenia531]

Looks yummy. I’ve tried to make this in the past by straining my Greek yogurt but as you can guess, it didn’t have the same consistency as farmers cheese. Your instructions cleared things up for me. Here, where I live in my area of Canada, it is ‘almost’ impossible to get milk unpasteurized but there is a black market cottage industry where if you pass a number of criteria, you can get some. It may be different now, as this was 30 years ago. I used to joke with my mom that it would be less work to just buy her own cow 😄. I do believe that it is much easier to come across unpasteurized dairy for sale in Quebec.

[@Luvmygoats]

I am definitely making it this whey, 😆. I've made kefir cheese that looks exactly like yours but yours looks delicious using the fermented milk. I will use my thick yogurt. Omgosh, I can't wait to make it.

[@billcote7722]

I think you meant “sour” has a bad connotation. You’ve inspired me to try this!

[@jillnicholson7430]

A friend from Ukraine stayed with us for a while. She was originally from Georgia and brought matsoni cultures with her , teaching me how to make it. I make it weekly still a year and a half later . I am thinking it should work well for farmers cheese since it is like kefir . Trying it today ! I love your non vinegar method . Thank you !

[@jillnicholson7430]

As a follow up , I think I heated it too high . I have a gas stove , but I did end up making wonderful buttermilk which I've used in almost everything . I am determined to make this however , so am trying again today after starting my cultures again and letting them sit . I am trying my slow cooker this time. Do you want it to steam or just be slightly warm like when setting yeast ?

[@PolishYourKitchen]

It should steam, so slow cooker should work great. Let me know how it turns out!

[@mariannejadlowski3270]

A lot like making creme fraiche which makes a delicious substitute for sour cream. The difference is that you only keep the creme fraiche out overnight so it doesn't form curds.

[@magdalenaj9268]

Anna moja babcia wykorzystała serwatkę do wypieku domowego chleba. Dzięki za video 😊

[@nicenomorebenice1080]

Hi from Sweden I always cooking filmjölk (kwasnemleko) in the package and it’s tast like twarog will try your way smacznego

[@diananutt2745]

Love your channel. I have a question that I hope I can get a quick answer. I followed your recipe with raw milk and a hefty cup of plain Kefir In a clean gallon glass covered it with a cheese cloth and loosely put the lid on it. Several days went by. We’ve had mild weather here in Florida last 2 weeks so I wasn’t worried of it “cooking”. But after 5 days I noticed half the gallon was already whey and there was a semi firm cap of what I thought was the cheese. A little firm, smelled sour in a good way, I think, and when I peeled it off to the side it revealed a thick, not jiggly, creamy firm substance beneath. About 6 inches down the gallon jar. The rest on the bottom was the yellow whey. I think I may have made an error by pouring out the contents into a pot to proceed with heating it. There were a lot a thicken clumps already in this and all I did was churn it up to no longer be separate. I’m heating per your instructions now. I’m mushing those soft clumps on the side of the pot and gently stirring them back into the mixture. Just before I began stirring. I noted that thicker substance on the top, when poured into the pot, gave off a slight pinkish tinge contrast to the creamy fluid. It smelled fine once poured. No slime noted and definitely sour cream smell. I am stirring this and taking its temp over low heat until it reaches about 90 degrees. I mustard up the courage to take a taste of the cap I removed. And it was creamy and tangy. I thought it was going to be this disgustingly, chewy, sour gum-like texture. Anticipating this, I moved to the trash can to use it as a spittoon. But found it pleasant. After all that, my question is. Could I have gently fished out the thick part off the whey and call it quits? It seems it already curdled. I’m still cooking and waiting for the separation. Ok. Small curds have formed at about 96 degrees. No distinct separation seen, but white curds contrast to the surrounding liquid are visible. About 103 degrees. Hoping more separation would happen. Not so much. Getting my strainer ready. Smells fine. Ok. I think that formation of that dry cap was due to the fact I had a gallon size canning jar. Some of the mixture rose up to the cheese cloth and hardened a little. So, lesson number one Be sure your glass container is wide mouth like Anna’s. I’ve seen these at Walmart. Lesson number 2, check on your ferment daily to make sure it’s coming along. If I’d seen that bubbling up, I would have noted that it was ready for cooking. But I skipped a day. Lesson number 3, it was ok! That cheesy stuff that floated to the top and hardened slightly? Was tangy and creamy. If you love all kinds of cheese, it’ll be a nice little snack if yours develops that. (It was too dry to incorporate it into the pot) Could I have scraped off all that jiggle thick beneath it, maybe. But I’m not sure how to cook it without the whey water to help it from scorching in the pot. Maybe only keep half that whey? If I used a wide mouth jar, this may not have happened. The lid was loose on it during fermentation, probably should have been on better to keep any surface of the fermenting milk from forming that skin. I had a full gallon and it rendered about 2 cups of cheese. Lots of whey for sure. I’m saving most of it to make bread. The taste has no comparison! I did the quick lemon juice and milk version and it tasted ok. A little more tart compared to this method. And upon refrigerating, the lemon one is rubbery. The sour milk/kefir one seems soft, milder to taste and lighter in color. Sorry for getting so wordy. I started typing as I was cooking. I will make this again. I’m going to get a large mouth glass container and keep an eye on it. This cheese reminds me of the cheese my Aunt Marie got in Philadelphia at a special deli. 5 pound container. She made Vereniky (perogies), cheese cookies which sound weird, but they are not savory. Three ingredients. This Farmers cheese, fresh sweet butter and flour. Well 6 ingredients. Pinch of salt in the dough. Slightly beaten egg whites to dip the top of the cookie and then granulated sugar. Bake till golden. You’d never know it had cheese! The older the cookies got the tastier they got. I don’t think they lasted past 3 days. Everybody ate them! ❤❤❤

[@katherineg7809]

Another great video!!! Thank you Anna. Because of you I have been making more Polish dishes. Can't wait for the next recipe. Smucksneigo????

[@PolishYourKitchen]

Wonderful!

[@PolishYourKitchen]

Smacznego!

[@gmiernik]

Merry Christmas Wesolych Swiont. Will deffinetly try this. Just wanted to let you know you made me smile an lough at the start of my day. I could not help but lough out loud with Mark as you poured the milk into the pot, and loved your snap back "that's why I wear an Apron" (I would have added a B**ch at the end of that sentence) thumbs up thumbs up thumbs up. hope your Christmas day goes swell, and is not as rainy as it is here in the GTA hugs you all

[@perrywebb6694]

I make crock pot yogurt all the time. Often it comes out just like you described…jiggly, then I dip off the whey and stir it up for yogurt. Do you think I could just increase the heat slowly for an hour or so. to cause the curd to continue to separate? I use live culture yogurt to start with! Thank you! loved the video and your husband was cute adding lots of characters to the show. 😂😂😂❤

[@rosejarman6920]

Oh I made the cheese and it is just lovely.

[@leah3084]

you can use the whey to make the pierogis dough.

[@maureenedonovan9935]

You can get very reasonably price iron trivets to put on burners to keep the pot away from the direct flame. Gives you a lot more control.

[@rosemarywalker4675]

I found online instructions to make twarog and started a batch 3 days ago. I used regular pasteurized milk (not ultra pasteurized) mixed with some FAGE sour cream. Not all sour cream is 100% cream and most of it doesn't have live active cultures. Fage says their is live, I emailed and asked. To be sure you have active cultures you can use buttermilk, or buy starter culture. I used my slow cooker, not turned on, just for the culturing vessel and later for the heating part with it just turned to Keep Warm. That way I didn't have to transfer it to a pot, and could very gently heat it in the slow cooker, using a thermometer. It's in the cooling stage right now, and will get drained in butter muslin. Some concerns I have are, the instructions I found says it takes 2 to 2 days, depending on your temperature where you are. My house is 68 degrees, and my granite countertop is only 57 degrees. I was afraid that it was too cold, so after 2 days I set the cooker on a seedling heat mat, and wrapped 2 more mats around it with a bungee cord. That warmed it perfectly through the metal base and ceramic pot. Then with a temperature probe in it, and the pot on keep warm, it got to between 99 and 102 degrees for an hour. I'm hoping it comes out right, because I have no idea what it should even taste like.🤣 And the whey will get used for liquid for pierogi dough, and other uses.

[@ligeatkwong-jedrzejczak1499]

Wow Anna the twarog looked really creamy and yummy. Imagine having it with some nalesniki. Don't think I'm ever going to try making it but very informative video. Thanks 😊

[@PolishYourKitchen]

You should!

[@huahindan]

Thanks for this

[@gregbudig5014]

You are "culturing" the milk. Sounds better than fermenting. Was the milk you used unpasteurized? I have seen the various methods where vinegar or lemon juice is mixed into the heated pasteurized whole milk. Mark sure got a laugh out of the sound of curdled milk being poured into the pot!! 😅🤣 I was thinking of trying a small batch using the acid activated method. Just want to give it a try!! Take care!!

[@marek0101]

@Greg Budig it does work with pasteurized milk (here in Canada it's illegal to sell unpasteurized milk). I've done it with lemon juice and (natural) yogurt. Adding lemon juice to heated milk speeds up the process but you have to get the temperature right, don't remember the exact number but it's close to boiling point. With yogurt it takes longer and in my opinion the cheese tasts better.

[@susanherley8450]

Similar to ricotta. But better

[@katiesbluesi]

@@susanherley8450 I'd say ricotta texture but sour cream flavor

[@v.mishrasart43]

Very nice👏👍😊

[@PolishYourKitchen]

Thank you! Cheers!

[@txoutdoors3008]

could you add your "crock" that you fermented the milk in carefully into the larger pot with a few inches of water in it, and heat it slowly this way? would that give you a little more control of the temperature and reduce the possibility of scorching the milk? edit... sorry, I should have read farther into the comments before commenting Thank you for your videos!😃

[@maureenedonovan9935]

You can bake with the whey.. especially bread and rolls.

[@mrinconclusive]

I was given some of this from a friend who bought it back from home He said his gran made it Edit. Omg this is just lovely on its own

[@marthamika7372]

Delicious 😋 🌹

[@jack6964]

Also used to fill pierogi or make leniwe pierogi!!

[@kazimierzziezio2293]

It "clabbers" and, if it pours with lumps, it's great salted on a hot day.

[@kristinaw6004]

Hi, I tried a differwnt recipe and was very frustrated by it. I'm just curious to know as well what happens when you overheat it during the cooking process? Is it still okay yo eat adter overcooking and straining? I feel like it didnt get the curd consistency as it should have, and its very soft, almost squishy. Any advice or tips?

[@janedagger]

You have become one, with the cheese. ;)

[@GlassArtist07]

Thank you for providing an alternative process for making this type of cheese - as opposed to using vinegar or lemon juice. I'm curious - do you add any salt to this cheese? Might you add some vinegar in small amounts before pouring off the whey, if stiffer curds were desired? What about other additives such as herbs, spices, or colorings? Lastly, I'll suggest that using a double boiler or "bain-marie" - a container holding hot water over or into which another pan is placed for slow cooking - might provide a slower and more controlled method of heating up the milk. Again, my thanks!

[@PolishYourKitchen]

Hi Gerry, I dig your idea of the double boiler. I've never tried it before but it makes sense for sure. As far as the vinegar goes, I couldn't say as I've never used it before when making twaróg. I would very much like to try adding herbs and spices for sure, but I haven't yet. Thank you so much for your comment, and thanks for watching!

[@YvonneO]

Too much like work...can do without it, since I've never had it😜but kudos to you Anna for all your work👍

[@PolishYourKitchen]

Thank you! 😃

[@jashaskousbol3521]

Love your videos! How long can you keep the cheese in the fridge and can you freeze it. Thank you. Jasia

[@PolishYourKitchen]

About 7 days in the fridge (or 14 if you vacuum pack it). I’m not a huge fan of freezing it, it becomes kind of granular when defrosted sometimes but flavor wise still good. I’d still freeze it if it meant preserving or throwing away.

[@nigelovery2545]

Hi,the word is CLABBER

[@gugapilar7446]

Siga postando os videos! Te desejo toda sorte com o teu canal! Siga postando os videos! um abraço e fique bem!

[@TracyR4]

What type of cloth diaper did you use? I live in the US and can't find any that thin. They are all like 5 ply thick. Using cheese cloth isn't my fave as I have to travel pretty far from where I live to have to go get it. Would love to use something I can reuse over and over again.

[@artofmagi]

Use a flour sack cloth or cotton gauze (often sold as "muslin" for swaddling babies)

[@artofmagi]

I came back because I just remembered the name of the specific fabric used for "baby diapers" - look up "birds-eye cotton." The other options I provided below would also work if you can't find that. Huck cloth could also work for this purpose.

[@sandraolsen6596]

I just use an old sheer(see through) drapery from a second hand stores. Very thin pillowcase, large mans hankershif, thin cotton dish towel anything that is thin enough for the liquid to get through the cloth at ease.

[@goatonthehill]

Will this farmers cheese still have the cultures in it from heating it on low? I am want to make a fermented farmers cheese will live cultures in it and can't figure out the best way to do that.

[@heatherz4631]

Thank you for the great instructions, I will try this soon. When I can get it, I use sweetened tvaroh filling (with oodles of crumble) in kolach for my Czech husband.

[@sandraolsen6596]

Can you please explain how you make that? And how to sweeten it also please? Thank you very much for your help.

[@olanorwegian4052]

I think they call they whey side product "serwatka". Thanks for the video!

[@76monikaW]

Ok. Big question. I did it and I used unpasteurized milk. There is a darker yellowish layer on top. What do i do with that?? Thanks for your help.

[@PolishYourKitchen]

That’s cream (the yellowish layer), you can gently skim it with a spoon and use it in the kitchen (try it cooled with fresh strawberries and a sprinkle of sugar). Proceed with the rest as normal.

[@76monikaW]

@@PolishYourKitchen thanks for quick response! 🥰

[@76monikaW]

@@PolishYourKitchen IF (lol) I start that cooking process WITH the cream... would that ruin the cheese or is it ok?

[@PolishYourKitchen]

No, but skim it if you can. It’s divine. 😀

[@grekahg3938]

That looks so simple to make. A little time consuming but simple. Now what would you say that resembles the most here in the USA, Greek Yogurt, or more like cottage cheese in flavor?

[@velinas_]

Twaróg is less tart than Greek Yoghurt, plus a bit thicker and more dry textured. But well drained Greek Yoghurt is often a credible lazy replacement for Twaróg. Doesn't resemble American cottage cheese at all.

[@vari217]

Can any one please suggest some recipes that I can make from it ?? I buy it from walmart and it has 27g of protein in just 125g , I am trying to make some dishes using it but I dont know what can I make as the taste is little sour, like saur cream.

[@PolishYourKitchen]

Hi Varun, you can make some wonderful pierogi, you can mix it with some diced onion, salt, pepper and have it on toast for breakfast. There are many dishes that you can use it in. Hope you find more. Thanks for watching.

[@vari217]

@@PolishYourKitchen thank you 😊

[@addictsforblood9891]

Anna, I have a large Jar like yours what would be the best way to "Disinfect" it for use to make the cheese?

[@PolishYourKitchen]

Disinfecting large containers is challenging. Please don't take what I do as gospel, because I don't claim to be an expert, just a home cook. I wash it as best I can, then use my electric kettle to pour boiling water over it, in it etc a few times and hope for the best. I hope this helps, and thank you for watching!

[@addictsforblood9891]

@@PolishYourKitchen so boil it in a large pot.. no problem.. it's no different then prepping jars for canning.. let you know how it comes out! ❤

[@addictsforblood9891]

@@PolishYourKitchen Wish I could say I've been making it off and on for the past couple years for pierogi.. as my muscle disease gets the best of me when rolling out dough... that will soon be solved, as I'm ordering a dough sheeter this holiday... that said I gave the cheese another go about a week ago.. and drained it over last night and took it out of the cheese cloth today. results seem positive has a sour tang.... I've already been searching for a recipe.. maybe you can help :) There was a pierogi I constantly had when I lived in poland, it was a potato/cheese. the cheese was farmers cheese and a hint of sugar.. do know what this pierogi name/recipe is?

[@addictsforblood9891]

most I could find was something called "Polish Sweet Cheese Pierogi (z Serem)" maybe this sweet cheese filling was used in it...

[@matthewhuszarik4173]

Fermenting is correct. Spoiling or souring has the bad connotation.

[@MR-or6yv]

I really want to try this, but I am really nervous about it going bad and making everybody sick! (In the US we are so conditioned NOT to leave anything "out.") Is it obvious if it goes bad? You mentioned the "slime." If it is not slimy and the smell is not offensive, is it generally safe?

[@maureenedonovan9935]

Does this process work better with unpasteurized milk?

[@PolishYourKitchen]

Yes, that’s how it should be made, but it’s not easy finding unpasteurized milk anymore. You wouldn’t need to add buttermilk in that case.

[@deannacarter4363]

I'm in the process of fermenting my cheese, but am not sure its correct. I used pasteurized whole milk and buttermilk. Its sat on the counter in a 75degree house for 4d. I thought it was ready to be heated, but it didn't separate into curds. The temp was 95f. What did I do wrong? Can I let it sit on the counter again? Thanks!

[@PolishYourKitchen]

Perhaps you heated it too soon. Was the liquid a bit solid (kind of like Greek yoghurt) before heating? I’m thinking milk mixture didn’t get enough time.

[@76monikaW]

I’m guessing that if you get unpasteurized milk than you just leave it on the counter and start like that, no kefir?

[@PolishYourKitchen]

Correct! 😀

[@craftfairy1]

Thank you for this tutorial. I make my own kefir so I was lucky enough to be able to use it to start off the process. My milk fermented in about 24 hours and I am happy to say that the cheese is strained and ready to go. Only one question, do you ever put in a little salt?

[@PolishYourKitchen]

I don’t because I don’t always know what the cheese will be used for. It I was to eat it for breakfast then yes, I want it salty but if I was to use it make cheesecake then I don’t want it salty. You can always add salt later.

[@priyaamuthu1439]

How to make jogurt using the bottle milk that we get in poland

[@Lawyeronwheels]

You can say You are culturing your milk. Pozdrowienia z Florydy

[@irinamelamud5930]

How much milk and how much buttermilk?

[@Cielovista]

I'm excited to try this. Is there a point in the process that you would add salt?

[@PolishYourKitchen]

No, I don’t add salt.

[@dottay3422]

Definitely I will try it. What % of milk would u recommend to use? 2% or whole milk?

[@PolishYourKitchen]

whole milk definitely. Thanks for watching, and good luck!

[@murzua5]

Do you start out with good milk? Milk that hasn't gone sour?

[@PolishYourKitchen]

I sure do! Thanks for watching!

[@victoriamascarenas555]

Do you make souerkraut ? And if so do you have a Idea of it?

[@victoriamascarenas555]

I found your souerkraut video 😀

[@pincurls98]

We have a milk cow. Is the process different with raw milk than pasteurized milk?

[@PolishYourKitchen]

You won’t have to add buttermilk. The milk will sour on its own.

[@pincurls98]

@@PolishYourKitchen thank you

[@76monikaW]

Can you over do it on the time (ferment time)?

[@PolishYourKitchen]

Yes, milk will start turning bitter.

[@joejackowski6386]

Could you boil water in the bigger pot and put the glass container in the water to heat the milk?

[@PolishYourKitchen]

I've never done that, but I can't see why it wont' work if everything is started out cold on the stove, and there was an insulator between the glass and the bottom of the pot, ie. a washcloth or something so that the glass doesn't break. Hope this helps!

[@joejackowski6386]

@@PolishYourKitchen thank you

[@MariolaWaldekAdamski]

zmieszaj 4 l mleko dodaj maslanka pol liter czekaj 3 do 4 dni podgrzej odcedz czekaj poloz do lodowki dada

[@mykllynyrd]

If you were to mix it with dill, would you add it at the end when the cheese is complete, or during the heating or straining process?

[@PolishYourKitchen]

Once twaróg is ready and made, portion away some of it and then mix with dill, add radishes and sour cream if too dry. 👍🏻🤓

[@abi2270]

This is a lot of work. Do they sell Farmers cheese in the supermarket for those of us who have to have two jobs and a family?

[@artbarn2624]

I used to buy Friendship Farms Farmer Cheese in central Vermont, but lately the one supermarket that carried it says that they have been unable to get it. Probably easier to get in NYC or other city with diverse population.

[@Ella-bv5qi]

Hello Anna ☺ May I ask what kind d of milk were you using? Thank you

[@PolishYourKitchen]

Full fat cow’s milk.

[@alisonschoenthaler2544]

Wow! How long does it stay fresh?

[@PolishYourKitchen]

Alison, about a week in the fridge or 2 weeks vacuum packed, also refrigerated.

[@mikefudala1997]

I want to see you make Brinza. Idk if I'm spelling it right, but my mom makes it on occasion. Bardzo ci prosem.

[@PolishYourKitchen]

I’ve never made “bryndza”, but there is a region in Poland (Podhale) that’s famous for it. Maybe I can have some locals there teach me sometime. 🤓

[@Ella-bv5qi]

Was the milk used raw or pasteurized ?

[@PolishYourKitchen]

I used pasteurized, because I cannot buy raw milk.

[@Ella-bv5qi]

Oh yes, only in Amish market

[@dianelefever3961]

enzymes. I use the whey to make my morning smoothies

[@PolishYourKitchen]

Brilliant idea!

[@katiesbluesi]

Or make nalestniki batter with whey. That way you use up both.

[@melissakibler4966]

@@katiesbluesi what is nalstikini batter? Thanks

[@katiesbluesi]

@@melissakibler4966 its thin russian crepes that are stuffed with farmers cheese.

[@gmiernik]

I do apologize, like in Polska here in Canada we also get our milk in plastic bags, will that milk work? or should we up the cost go American and get milk in a carton? and one last, milk comes in 1%, 2% 3% than whole and all them. is there a preference? I have a polish store near, one of two Here in Hamilton ON, (closer to Niagara Falls than Toronto) and they import "mleko Laciate" from Poland (Why I have no idea just like they import Laundry detergent, dishwashing liquid and many other weird products Why pay $2.99 for a botle of Dawn for your dishes when you can get "ludwik" for$7.99 and Persil, Bryza, vizir for your laundry at 3-4 times the cost of a large box or bottle of Tide) Born polish Polish for life til death eh.

[@sandraolsen6596]

So you would by 3% milk. In USA it is called whole milk. And I could never afford Tide, Gain and any other high name brand of laundry soap. Plus the prices of Dawn dish Wow. I have used Dawn dish soap original (blue) color for washing the dogs for tick and flee s veterinary places and shelters use it also cuz its alot cheaper. It's the one they use, when there are oil spills in the oceans to wash the animals up with. You can look up DIY videos on making your own homemade laundry and dish soap recipes .

[@suebillwade]

Ok. Currently sitting on my counter is this cheese. I see what looks like a slow growing mold on top. Is that a problem. Today is day 3. Help.

[@PolishYourKitchen]

Yeah, definitely don’t want mold on it. Perhaps the dish you used wasn’t sanitized properly? Are you sure it’s mold?

[@suebillwade]

@@PolishYourKitchen not sure if it’s mold. It’s the color of the buttermilk. Yellowish. Also I ran the glass jar and lid through dishwasher prior to using. 🤷‍♀️ I’ll keep you posted. Once I take the lid off it will reveal itself.

[@PolishYourKitchen]

That could just be fat. Give it another day or two and check it. You can lift the lid at any time, just don’t use metal utensils.

[@jcsallen3]

You should sell the Polish diapers on your web!!! I love you guys!!!

[@eszhun2296]

The process of introducing a souring ingredient and letting nature do its thing to the milk is called clabbering, to clabber

[@mikewatson5281]

Looks like mozzarella but dangerous, I would probably end up getting my whole family sick 😂

[@PolishYourKitchen]

No way! Hope you try it!!

[@jameswadas5366]

It almost looks like this is your first time making it? If it is, please let us know as you seem very unsure about the terms or conditions. Thanks.

[@PolishYourKitchen]

Definitely not the first time, but English is my second language, don’t always have the right terminology in my head. 🤷🏼‍♀️

[@veronicadent1451]

Definitely not a first time for you Anna making twaróg with all the extra tips you give. You couldn't turn out farmers cheese that well on a first. Go Anna 😃

[@MaggiesIRISHPaganLife]

Go take a nap. Her instructions were not first time, very well made video.

[@johnc.1705]

James, get a life, and let's see your video on cheese making.

[@annaathome2995]

Too many extra words ,pls get to the recipe

[@PolishYourKitchen]

I have written recipes on my website, no extra words at all 😄

[@annaathome2995]

@@PolishYourKitchen how very nice of you to respond to negative comment. I apologize,I needed to make the farmer cheese NOW ,as my grandkids needed for their preparation of “ polish nalesniki”? I follow you very often ,but this KZbin just did not sit with us I went to another site & as most , where the instructor / cook provided in the beginning list of what we need :Whole milk, salt,vinegar & cheese cloth . Then ,we enjoyed the step by step instructions,without having to search for her website . Again thank so very much

[@PolishYourKitchen]

I understand there is sometimes some “extra words”, but sometimes talking is necessary to explain why we do the things we do, like why we don’t use vinegar to make Polish farmer’s cheese.

[@sprboston]

I love listening to you!

[@anitazielonka6765]

Does your husband have to interrupt all the time? Your videos were much better when it was only you doing the talking.

[@PolishYourKitchen]

I like it when he interrupts 🤓

[@maryskibinski6728]

@@PolishYourKitchen Mark's gentle reminders have helped clarify instructions, in past recipes. It is handy for beginners to know how it should smell, for instance. Great job, Anna and Mark.

[@njmaryannez]

I kind of remember the first time he asked a question from behind the camera (beginning of COVID?) and really appreciated his input. Plus, he’s adorable! ☺️

[@wandasayuk6399]

I enjoy Mark's input!

[@bobhare2040]

I think marks questions and comments are very helpful. Love your videos!