Ukrainian fresh cheese

This cheese is very popular in Ukraine, usually made at home with raw milk, it also has a store-bought version with controlled fat content. The cheese is grainy, but quite moist, by mixing it well it can be made quite homogenous. Use the best milk you can get for this recipe, it is essential for the quality of the cheese.

2 liter full-fat milk
½ liter yoghurt or fresh buttermilk

Mix the milk and yohurt in a pan and let it stand at room temperature for about 24 hours till the milk is soured.


You will know the milk is ready for the next step when it has thickened and you can see blueish whey on the sides of the pan.


Very gently (the lowest heat available!) warm the milk till it reaches 65 degrees, you can occasionally stir it carefully, to let it heat through. You are done when the curd starts to form clumps and the whey is transparent. Take it off the heat and let it cool to room temperature without disturbing it.


Drain the cheese curds on sieve, lined with a cheesecloth or a clean kitchen towel.


Gather the ends of the cloth and hang the curd up abouve a sink so the rest of the whey can drain, this will take about 4 hours. If you like a drier chese, you can put it under a light press to squeese out even more of the moisture.

The whey can also be used, as it is full of nutrients and very low in calories - you can drink it or use it instead of water to bake bread.

The fresh cheese is now ready and can be kept in the fridge for 72 hours.



Here are some recipes, using this cheese:

Fresh cheese and vegetable salad