Step 1

Put the milk into a large pot with a lid, and add a pinch of salt.

Step 2

Heat the milk on medium high heat, stirring occasionally to avoid burning. When the milk begins to start to boil (small bubbles appear at the edges of the pan), remove from heat.

Step 3

Remove from stove and add the lemon juice into the hot milk and stir.

Step 4

Allow the curdled mixture to cool, for about 15 minutes.

Step 5

In a separate bowl, place a colander lined with cheesecloth ready for the tvorog mixture.

Step 6

Carefully pour the mixture into the lined colander. The curds stay in the cheesecloth and the whey in the bowl.

Step 7

Tie the muslin into a knot to drain. Hang on a faucet over the sink for at least 4 hours, or on a kitchen cupboard handle with a bowl underneath, but best in the colander in the fridge overnight (or until you are happy with the consistency of the tvorog).

Step 8

Reserve some whey in a glass jar and refrigerate for future use in breads or crepes.

Step 9

Untie the cheesecloth and enjoy your Farmers Cheese!