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Homemade Twarożek: Polish Farmer’s Cheese
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Homemade Twarożek: Polish Farmer’s Cheese

Polish farmer's cheese, known as ser biały, is a traditional white cheese hailing from the farms of Eastern Europe and the Middle East. Historically, it provided a quick and easy method for farmers to utilize leftover milk after skimming the cream. This fresh, unripened cheese boasts a mild flavor with a subtle hint of tartness, making it an ideal ingredient for Polish cheesecake and various other dishes.

Try our recipe and be rewarded with this cheese's light flavor and slightly salty and crumbly texture.  It's the perfect thing to cube and serve drizzled with olive oil and seasoning, on a matching-size cheese lady dish... And don't forget a crusty fresh-baked white loaf and a bottle of your favorite wine.  You'll find this cheese disappears rather quickly!


  • 1 gallon whole milk
  • 1 container plain yogurt (16 oz)

Cooking Tools:

  • food thermometer
  • cheesecloth 
  • heavy-bottom pot (recommended)


  1. Add the yogurt to a large bowl or pot and whisk in 3 cups of milk. When the mixture reaches a smooth texture, add the rest of the whole milk and stir well. Cover the bowl with a lid and let it sit for 2-3 days at room temperature.
  2. When the mixture reaches a texture similar to the consistency of yogurt, it’s time to warm it. In a heavy-bottom pot, allow the mixture to rest on low to medium heat as the mixture warms to about 140-145 °F (approximately 1 to 1.5 hours)
  3. When curds form and the whey separates, turn off the heat. Allow the mixture to cool down, putting it in the refrigerator overnight or until it cools. 
  4. Put a colander or sieve over a stockpot or your kitchen sink, lining it with 2-4 layers of cheesecloth.
  5. Pour the milk through the cloth in order to catch the curds. When all of the mixture is poured through, wrap the cloth around the cheese and tie a string around the remaining cloth at the top to form a bundle of curds. It is recommended to tie the string to a wooden spoon and hang the cheese curds over a large bowl or stockpot in order to continue the draining process for about 2 more hours.
  6. After all of the curds are drained, cut the top of the cheesecloth and place the Twarożek cheese in an airtight container, storing it in the refrigerator for up to 5 days.


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