Easy 2-Ingredient Buckwheat Sourdough Bread Without a Starter

 

My Simple Experiment Making Buckwheat Sourdough Bread with Two Ingredients and No Starter

You can make a simple buckwheat sourdough bread using only soaked buckwheat groats and home made active kombucha.  I tried it as an experiment and it fermented successfully without a traditional sourdough starter or commercial yeast.

Sometimes the best kitchen experiments start with a simple question.  I already had kombucha continuously brewing, a bag of buckwheat in the pantry, and I knew both kombucha and sourdough rely on live yeasts.  That got me wondering: could I make buckwheat sourdough bread using just those two ingredients?  There was only one way to find out.

In its simplest form, sourdough is a mix of yeasts that have partially digested some flour, and this mixture is baked to make bread.  

I then started thinking about the living cultures I keep that contain yeasts.  I make milk kefir, I have filmjölk, and I brew kombucha, two of which contain (among other things) many species of live yeasts.  While commercial baker's yeast is typically a single species, sourdough cultures often contain a diverse mix of wild yeasts and bacteria. 

At this point in time I am not loving wheat.  While I have had enough of wheat for now, I am particularly fond of buckwheat.  I eat buckwheat for breakfast every day.  I began to think if I have many species of living yeasts, and I have buckwheat, why not try to make sourdough buckwheat bread.

I figured I could get some buckwheat, mix with kombucha, make it into a dough, let it ferment for a while, and bake it into a sourdough bread.  Sounds simple enough, surely nothing much could go wrong.  Worst case scenario it would taste bad, and I would feed it to the chickens.

I gave making buckwheat sourdough bread a try, and it worked well.  I was almost surprised at how simple the process was and how good the bread turned out. 

Buckwheat sourdough bread

I Made Up My Own Recipe

After trying this I looked on the internet for sourdough buckwheat recipes.  In hind sight I should have looked for recipes first just in case this wasn't just common sense.  

It didn't matter too much in this case because it seems I was on the right track, there are a bunch of recipes on the internet that do pretty much what I tried.  

Sourdough certainly has its complexities, but for a simple loaf like this, common sense gets you surprisingly far.

Sourdough buckwheat bread - first attempt

My recipe did not make enough dough.  Given the size of my bread tin, it would have been better using 2 cups of buckwheat and 1 cup kombucha.  I also think had I left it to ferment longer it would have been fluffier.  Other than that, I could not be happier with this attempt.  

My super simple buckwheat sourdough recipe 

(next time I will double the ingredients).

Ingredients:

1 cup raw buckwheat groats 

1/2 cup kombucha liquid

Instructions:

1) Soak 1 cup raw buckwheat groats in water for 6 (or more) hours. 

2) Drain liquid, but do not rinse.

3) Put buckwheat through blender until it becomes liquidy.

4) Add 1/2 cup of kombucha liquid.  Blend until mixed together.

5) Put in something that is not metallic, cover to keep out insects but still lets in air.  Leave overnight to ferment.

6) Line a bread tin with baking paper.  Add the buckwheat / kombucha dough (this could be left to rise for fluffier bread).

7) Bake in oven around 180C for about an hour. 

Buckwheat kombucha slurry from step 5

This post contains affiliate links.  If you buy through these links, I may earn a small commission at no extra cost to you.  I only recommend products that I use myself or would happily use.

If you'd like to try this recipe yourself, you'll need raw buckwheat groats.  I am based in Australia and usually buy raw buckwheat groats because they work well for breakfasts, sprouting, and experiments like this sourdough bread.  

For US and international readers, these are the raw buckwheat groats I would recommend.  

You will also need active kombucha.  I used homemade kombucha from my continuous brew system, but any active, unflavoured kombucha should work.  

If you're interested in brewing your own, I explain the process in my continuous brew kombucha guide.  Making kombucha costs me under 20 cents per liter to make at home, so it is far more cost effective than buying it.

To brew kombucha, you will need active Kombucha SCOBY, I offer them when I have extra, and I can post throughout Australia.  If I don't have any I highly recommend Oliver's Kombucha available through Amazon.  

I also use a large glass beverage dispenser with a tap, which makes continuous brewing simple.  

For US and international readers, I can't post to you so I recommend this kombucha SCOBY on Amazon, opt for the smaller size as they are more cost effective and grow very fast.  For a glass dispenser with tap, I would recommend a dispenser such as this one. 

Ready for baking - I could have let it rise first

It had some bubbles, but would have been fluffier had I left it longer

The End Result Was Good

The bread looked nice, smelled ok, and tasted good.  

The bread it made was a bit thin as I did not use enough ingredients for the size of the bread pan.  It may have been even nicer if it was fluffier.  

You can see some little holes, these are from the bubbles while it fermented.  Had I left it in the bread tin for a few hours it would ferment more and be more fluffy.

Buckwheat sourdough loaf

It was so thin that it ended up looking more like brownies than bread.  As it was so thin, and looked like a brownie, I sliced it into little pieces instead of traditional bread slices.  This seemed to work well.

I put some butter between each of these little pieces.  The loaf was warm when I added butter, and it melted the butter into the bread.  Most of the butter was soaked into the bread.  I imagine this type of bread would work well with honey comb. 

I put butter between these slices and let it melt in to the bread

I had a little bread left over that I ate the next morning.  It may be my imagination,  but it seemed fluffier.  I liked it more the second day. 

Other than wanting to double the recipe as the loaf produced was too small, the only down side I can see to this recipe is the price.  It's too expensive to make this more than once in a while, especially if I use 2 cups of buckwheat. 

Buckwheat sourdough bread

Related Fermentation Articles

If you enjoy experimenting with fermented foods, you might also find these guides helpful:

• How to Make Filmjölk at Home - A simple guide to culturing Swedish fermented milk with just two ingredients
• Filmjölk vs Kefir - My comparison after making and drinking both regularly
• Making Milk Kefir at Home - Everything beginners need to know to keep healthy kefir grains.
• Farmer's Kefir Cheese (Tvorog) Recipe - A simple recipe to make Tvorog traditional farmer's cheese using milk kefir
• What Happens If You Ferment Filmjölk for 4 Weeks - my experiment pushing the limits of filmjölk 
• Two Ingredient Buckwheat Sourdough with Kefir  coming in August - My experience making gluten free sourdough using milk kefir and buckwheat

Final Thoughts

I thought it was good fun to make buckwheat sourdough bread.  Next time I will use milk kefir instead of kombucha, and see what that is like.  

I plan on making this again.  With a slightly larger batch and a longer second rise, I think it has the potential to become a really enjoyable homemade loaf.  Even if it never replaces everyday bread, it was a fun experiment and another reminder that fermentation often rewards curiosity.

What Happens if You Ferment Filmjölk for 4 Weeks? (I Tried It)

The Four-Week Culture: What Happens When Filmjölk Lives Too Long?

Fermentation is a dance with living organisms, and usually, we step in right when the rhythm is perfect. With filmjölk, that sweet spot is normally around 24 hours on the counter. But what happens if you just let it keep going?  Driven by pure curiosity, I left a batch of traditional Swedish filmjölk fermenting for an entire month, tasting it and documenting the changes every seven days. 

From subtle changes in texture to a dramatic transformation in flavour and appearance, here is what happens when you push this countertop culture to its absolute limits, week by fascinating week.

Whey separation after two weeks of room-temperature fermentation

Safety First

Wild fermentation is a beautiful process, but safety should always come first. 

This post documents my personal experiment to observe microbial behavior over an extended period.  Standard filmjölk is fermented for 24-48 hours. 

This documents my personal experiment rather than a recommended method of preparing filmjölk.  If mould develops, unusual colours appear, or the culture smells obviously spoiled, discard it immediately.  Never consume dairy that looks or smells unsafe. 

Disclosure: Some links below are Amazon affiliate links.  If you make a purchase through them, I may earn a small commission at no extra cost to you.  I only recommend products that I use myself or would happily use in my own kitchen.

The Baseline: What is Filmjölk Supposed to Be?

Before diving into a month of microbial madness, we need a baseline.  What should filmjölk look, smell, and taste like.

In its standard form, filmjölk is a traditional Swedish fermented milk product.  Unlike regular yoghurt, which requires high temperatures to culture, filmjölk relies on several mesophilic bacteria.  These microbes thrive at room temperatures, allowing the milk to ferment in a jar on my kitchen counter. 

Under normal circumstances, the fermentation process is short and sweet, generally lasting anywhere from 18 to 48 hours.  

I culture mine in simple glass jars.  I strongly prefer wide-mouth fermentation jars because they're easier to fill, clean and scoop from than recycled jars with narrow necks.

For Australian readers I recommend these wide-mouth fermentation jars.

For international readers these are the wide-mouth fermentation jars I recommend.

A standard batch of homemade filmjölk should hit these notes:

Texture: Thick, smooth, and distinctly pourable.  It should comfortably coat the back of a spoon, sitting right in the goldilocks zone between regular milk and thick yoghurt.  I prefer mine thicker, so generally allow it to ferment a little longer. 

Flavour: Mildly tangy and acidic with a unique, subtle buttery undertone.  This buttery aroma comes from diacetyl, a natural byproduct of the mesophilic fermentation process.  My kids say it is like drinkable sour cream. 

Appearance: Uniformly white, glossy, and completely cohesive, with little to no separation of liquid whey.  Photographing filmjölk isn't easy.  A fresh batch looks remarkably similar to ordinary milk in a photograph.

This is the comforting, delicious baseline we are aiming for.  

But what happens when you leave those living bacteria in charge for 600 hours longer than they expect?  Let’s find out.

Summary of filmjölk over-fermentation experiment

Fermentation Time	Texture	Flavour	My Verdict
24–48 hours	Smooth, thick and pourable	Mildly tangy with buttery notes	Excellent
7 days	Thicker with slight whey separation	Noticeably sharper but still pleasant	Still Very Good
14 days	Firm curds with lots of whey	Quite acidic	Edible, but not my favourite
21 days	Odd texture	Unusual aroma and flavour	I stopped serving it to my kids
28 days	Very strange appearance and texture	Unpleasant	I wouldn't eat it again - possibly unsafe

Week 1: The Subtle Shift in Tartness

After seven days the filmjölk was noticeably thicker than normal and had begun to separate slightly, with a small amount of whey collecting around the edges.  The flavour had become noticeably more acidic, but it still retained the buttery notes that make filmjölk distinctive.

At this stage I was still happy to eat it, and my kids tried some as well.  None of us noticed any ill effects, although the stronger flavour was starting to move away from what I normally enjoy.

One unexpected lesson from this experiment had nothing to do with fermentation.  I usually culture filmjölk in wide-mouth jars, but this time I used a recycled narrow-necked jar.  Every time I scooped some out I made a mess, which reminded me why wide-mouth fermentation jars are so much more practical.  

This experiment reminded me why I normally use wide-mouth fermentation jars.  They're much easier to clean and make it far easier to remove thick filmjölk without making a mess.

For Australian readers I recommend these wide-mouth fermentation jars.

For international readers these are the wide-mouth fermentation jars I recommend.

Filmjölk getting thicker after 7 day ferment

Week 2: Separation and the Rise of Whey

By the second week the changes became much more obvious.  A significant layer of whey had separated from the thick curds.  I poured off most of the separated whey before tasting the thicker curd beneath.

This separation is fairly normal in cultured dairy.  I also see similar whey separation when making farmer's kefir cheese or tvorog.

The remaining curd had become quite firm.  I could slice pieces away with a spoon and they briefly held their shape before slowly collapsing.  The flavour was still recognisably filmjölk, although much sharper and less pleasant than a normal 24-hour batch.

I still considered it edible at this stage, even if it was no longer as enjoyable.  Visually it started looking a little strange, but there were no obvious signs of spoilage such as mould or discolouration.

Filmjölk after 14 day fermentation is still good

Week 3: Crossing Into Unknown Territory

After three weeks the filmjölk had changed enough that I became cautious.  The texture had become unusual and the aroma was no longer the familiar buttery smell of fresh filmjölk.  It wasn't the smell of spoiled milk, but it also wasn't something I found overly appealing.

I tasted only a small amount.  I didn't become ill afterwards, but this was the first point in the experiment where I even questioned whether continuing to taste it was a sensible idea.  Because of that uncertainty I didn't let my children try any.

Although I can't say exactly what microbial changes were taking place, it seemed likely that the balance of microorganisms had shifted considerably, although I can't say exactly what was happening without laboratory testing. 

Filmjölk after 21 days of fermentation

Week 4: The Ultimate 30-Day Result

After four weeks the filmjölk no longer resembled something I wanted to eat.  The texture had become strange, the smell was unpleasant, and although I tasted a tiny amount out of curiosity, I had no desire to eat any more.

I didn't experience any illness after that small taste, but I certainly wouldn't recommend intentionally fermenting filmjölk for this long.  Even if it happened to be microbiologically safe, the flavour and texture had deteriorated to the point where there was little reason to continue.

One surprise remained.  Before discarding it, curiosity got the better of me.  I used a spoonful of the four-week-old filmjölk as a starter culture for fresh milk.  To my surprise, it fermented into what looked, smelled, and tasted like perfectly normal filmjölk after 24 hours.  I expected the culture to fail completely or need several generations to recover, but that wasn't what happened.  This was the biggest surprise of the entire experiment.

I simply added a spoonful to fresh milk at room temperature and left it to ferment as normal.  I don't usually measure the temperature exactly, but if your house varies a lot, a thermometer strip can be helpful.

For Australian readers, I recommend these thermometer strips.  They are inexpensive, adhesive, simple to use, and surprisingly accurate.

For readers from the US and other countries, these are the thermometer strips I recommend.

Side note after 4 week fermentation 

One unexpected casualty of this experiment was the jar itself.  The narrow neck made cleaning almost impossible after a month of thick fermented milk, so I eventually gave up and recycled it.  It's another reminder of why I almost always use wide-mouth fermentation jars. 

After throwing away this jar, I was reminded why I almost always use wide-mouth jars for fermentation.  They cost a little more than recycled jars, but after years of making kefir, filmjölk and kombucha I think they're well worth it.

For Australian readers I recommend these wide-mouth fermentation jars.

For US and other international readers these are the wide-mouth fermentation jars I recommend.

This Is Why I Typically Use Wide Mouth Jars

The Verdict: Is 4-Week Filmjölk Edible?

If the question is "Can filmjölk ferment for four weeks?", then the answer is clearly yes.

If the question is "Should you eat four-week-old filmjölk?", my answer is no.

I didn't become ill after tasting small amounts throughout the experiment, but by the third week I was no longer confident enough to recommend eating it, and by the fourth week it simply wasn't enjoyable anyway.  

Frequently Asked Questions

Can you ferment filmjölk for a week?

Yes.  Mine became noticeably thicker and more acidic but was still pleasant to eat.

Can filmjölk ferment for two weeks?

It can, although mine separated into curds and whey and the flavour became sharper.

Can filmjölk ferment for a month?

Mine did, but by that stage the texture, smell, and flavour had deteriorated so much that I wouldn't recommend eating it.  I probably could have fermented it longer, but I didn't enjoy eating it after a month and decided that even longer would likely be less pleasant.

Can over-fermented filmjölk still be used as a starter?

Surprisingly, yes.  In my experiment, a four-week-old culture still successfully fermented fresh milk into a normal batch.

Why did my filmjölk separate into curds and whey?

Whey separation is a normal part of extended fermentation.  As the culture becomes more acidic, the milk proteins tighten and release liquid whey.  Small amounts of separation are perfectly normal, although excessive separation usually means the filmjölk has fermented longer than intended.

Does filmjölk keep fermenting in the refrigerator?

Yes, although much more slowly.  Refrigeration greatly slows the bacteria, but it doesn't stop fermentation completely.  Filmjölk often becomes thicker and tangier the longer it is left in the fridge. 

Where to get filmjölk starter

Want to try making your own filmjölk at home?  I occasionally have live filmjölk cultures available, along with kefir grains, and other fermentation starters.  You can check my current availability here.

If you're outside Australia or I don't have cultures available, you can also buy a freeze-dried filmjölk starter online.  For readers in the United States, this is the filmjölk starter I'd choose because it's inexpensive, easy to use, and produces authentic filmjölk.

Unfortunately, Amazon Australia rarely stocks genuine filmjölk starter cultures.  You can sometimes find Nordic style mesophilic starter cultures instead. While they don't produce traditional filmjölk, they can make a similar cultured milk and are a good introduction to room-temperature dairy fermentation.  

Related Fermentation Articles

If you enjoy experimenting with fermented foods, you might also find these guides helpful:

• How to Make Filmjölk at Home

• Filmjölk vs Kefir

• Making Milk Kefir at Home

• Farmer's Kefir Cheese Recipe

• Two Ingredient Buckwheat Sourdough with Kefir

• Two Ingredient Buckwheat Sourdough with Kombucha

Final Thoughts: The Resiliency of the Culture

Four weeks, one jar, and a massive spectrum of changes.  

A month of continuous fermentation revealed just how resilient a filmjölk culture can be.  The bacteria continued acidifying the milk long after I would normally stop the process, resulting in dramatic changes in flavour, texture, and appearance.

For me, the sweet spot remains somewhere around 24 to 48 hours.  Beyond that, the extra acidity adds little and eventually produces a product that simply isn't enjoyable.

The biggest surprise came at the end of the experiment.  Even after four weeks, a spoonful of the old culture successfully fermented a fresh batch of milk into perfectly normal filmjölk.  The ageing batch had become unpleasant to eat, but the starter culture itself was still very much alive.

Sometimes experiments don't produce a better recipe, they simply teach us where the limits are. 

Kefir vs Filmjölk: Which Cultured Milk Is Easier and Better for Beginners?

Kefir vs Filmjölk: Which Cultured Milk Is Better?

If you're trying to decide between kefir and filmjölk, both are excellent cultured milk products.  After making kefir for several years and filmjölk for several months, I think filmjölk is easier for complete beginners, while kefir offers a little more flexibility once you're comfortable maintaining the grains.

When people first discover fermented milk, they usually hear about kefir.  It's one of the best known cultured dairy products and has a reputation for being incredibly healthy.  Kefir is surprisingly easy to make.

Filmjölk is much less well known outside Scandinavia, despite being one of the easiest cultured dairy products to make at home.  If you can believe this, its even easier to make than milk kefir.  If you haven't tried filmjölk before, I wrote a separate guide showing how I make it at home: How to Make Filmjölk at Home (And Why My Kids Prefer It to Kefir) .

After making milk kefir for several years and filmjölk for several months, I've found they each have strengths.  I still keep both cultures alive because I use them for different purposes.

If you're trying to decide whether to start with kefir or filmjölk, here's what I've learned.

This article contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you.

My home made filmjölk and milk kefir 

What Is The Difference Between Kefir And Filmjölk?

Although both are fermented milk products, they are made quite differently.

Milk kefir is produced using living kefir 'grains'.  These aren't true grains, and pose no danger to anyone with grain allergies.  These grains contain a mixture of bacteria and yeasts that work together to ferment milk.

Filmjölk does not use grains.  Instead, you save a small amount of finished filmjölk and use it to start the next batch.

If you’re deciding which one to start with, the biggest factor is whether you want to maintain kefir grains or prefer a simpler starter-based culture.  From a practical point of view, filmjölk is probably the simpler of the two.

My milk kefir grains 

Quick Comparison: Kefir vs Filmjölk

Feature	Milk Kefir	Filmjölk
Culture type	Kefir grains	Starter culture
Flavour	Tangy, slightly yeasty	Mild and buttery
Texture	Drinkable	Thick and spoonable
Maintenance	Needs grains separated after each batch	Save some finished culture for the next batch
Difficulty	Very easy	Very easy

Filmjölk is thick and spoonable 

Taste: Kefir vs Filmjölk

This is probably the biggest difference between milk kefir vs filmjölk.

Milk kefir has a distinctive tangy flavour that some people love immediately, while others take a little time to appreciate.  Depending on time of year, it can also develop a slight yeasty flavour and sometimes a little natural carbonation.

Filmjölk is much milder.

It has a buttery flavour with gentle acidity that reminds many people of yoghurt, although the texture is smoother and I find it less sour than Greek yogurt.

When I first made filmjölk, I was surprised how easy it was to enjoy straight away.

Which One Do My Kids Prefer?

This surprised me.

I expected everyone to prefer kefir because my kids have grown up drinking it and have always enjoyed it.  

Instead, my children immediately preferred filmjölk.

The milder flavour makes it much easier for people who aren't used to fermented foods, and apparently it's also nicer for kids who grew up drinking kefir.

That doesn't mean kefir is worse.  My kids still like it and drink it most days, they just prefer filmjölk.  Milk kefir just has a stronger flavour.

Making Filmjölk at home - saving some starter for the next batch 

Which One Is Easier To Make?

Both are easy.

Kefir requires one extra step.

After each batch you need to strain out the kefir grains before starting another batch.  I use a plastic mesh strainer because it makes separating the grains quick and simple.

Filmjölk skips this step completely.

To make more filmjölk you simply keep a little from the previous batch and add fresh milk.

If someone told me they had never fermented anything before, I would probably suggest starting with filmjölk because there is less to think about.

Straining my milk kefir grains 

Equipment I Use

I often make both cultures in recycled jars, but they are such a pain to clean.  It's far better to use ordinary glass preserving jars.  They are inexpensive, easy to clean, and the wide opening makes stirring and cleaning easier.

I also keep thermometer strips nearby, especially during winter when my house is cooler and fermentation slows down.  It's interesting how useful these things are. 

Once fermented, I store the finished milk in glass storage jars in the refrigerator.  I keep a lid on while in the fridge, otherwise there is a risk that they will absorb odours and off tastes from the fridge.

I don't use yogurt makers, or incubators, or heating mats to make kefir or filmjölk.  They aren't needed.  My house gets cold over winter, and my ferments always do just fine (althoughsometimestheymight need an extra day before they are ready).

Which One Is Healthier?

This is a common question.

Both contain live cultures, but they are not the same cultures.

Kefir is reported to contain a wider variety of beneficial bacteria and beneficial yeasts than filmjölk, although the exact number depends on the individual culture. 

Filmjölk contains its own traditional cultures and is also a live fermented food.

Rather than saying one is better, I think they are simply different.

I happily consume both.  I personally think of kefir as food and as home remedy medicine, while I only tend to think of filmjölk as food.  

Should You Choose Kefir or Filmjölk?

If you're still undecided, here's a quick summary based on my own experience making both at home.

If you want...	My recommendation
A mild flavour that's easy to enjoy	Filmjölk
A stronger, tangier cultured milk	Kefir
The easiest culture for complete beginners	Filmjölk
A culture with beneficial bacteria and yeasts	Kefir
A thick, spoonable breakfast	Filmjölk
A drinkable fermented milk	Kefir and Filmjölk
The least day-to-day maintenance	Filmjölk
A culture to share and multiply over the years	Both

Which One Would I Recommend?

If you enjoy experimenting and don't mind separating kefir grains, milk kefir is a rewarding culture to keep.  I have kept milk kefir going for years, and I would be really upset if I ever lost it.  I drink milk kefir, I use it on my breakfast in the morning, and use it to make tvorog.

If you want something mild, simple, and easy to maintain, filmjölk is hard to beat.  Given its simplicity, and its mild flavour,  I'm surprised this isn't more commonly made by people at home.

Personally, I don't think it is an either/or decision.

I make both regularly because I like them both and they suit different situations.

I ferment filmjölk with the lid on

Making Kefir and Filmjölk in the Same Kitchen

One question I often get is whether it is possible to make both milk kefir and filmjölk in the same kitchen.

For me, the answer is yes.  I have kept several cultures including milk kefir, kombucha, and filmjölk all going at the same time for years, but I do treat them as separate cultures and take care not to mix them.

I don't share utensils between my kefir and filmjölk.  Each culture has its own jar, spoon, and strainer, which helps reduce the chance of accidentally transferring one culture into the other.

I also handle them slightly differently.  My milk kefir is usually left uncovered while it ferments, which is how I have always made it.  I have always been told that milk kefir is an aggressive culture, and can contaminate other nearby cultures.  My filmjölk is kept covered with a lid while it ferments.

Keeping the filmjölk covered gives me peace of mind that it is less likely to pick up anything from the surrounding environment, especially since I have other active fermented cultures sitting nearby.  

The two cultures are quite different.  Milk kefir grains contain a complex community of bacteria and yeasts, while filmjölk relies on specific lactic acid bacteria.  I like how each tastes, and I like how each has different uses.  I prefer to keep those communities separate rather than risk one gradually changing the other.

My kitchen is not a laboratory, and fermented foods have been made in ordinary kitchens for generations.  However, treating each culture with care makes it easier to keep them healthy and consistent over time.

Where Can You Buy Kefir Or Filmjölk Cultures?

If you want to try making either one, you will need a starter culture.

For kefir, you can start with live milk kefir grains.

For filmjölk, you can use a filmjölk starter culture if you don't have someone nearby who can share some fresh starter.

Both cultures can continue producing batch after batch when cared for properly and can be kept going indefinitely.

I ferment kefir with the lid off

My Recommendation For Beginners

If you have never fermented milk before, start with whichever culture is easiest for you to obtain.

Both are inexpensive to make, forgiving, and require very little equipment.  Both taste great, both have purported health benefits, and both taste remarkably different to one another.

Once you have mastered one, trying the other is very straightforward.

Fermentation Books I Recommend

If you are interested in making kefir, filmjölk, or other fermented foods at home, these are some books I have found useful.

The Art of Fermentation by Sandor Ellix Katz

This is one of the best-known fermentation books and covers a huge range of traditional fermented foods.  It goes well beyond milk fermentation into vegetables, drinks, and other cultures.
Check the current price on Amazon

Wild Fermentation by Sandor Ellix Katz

This is a more approachable introduction to fermentation.  I like it because it focuses on the idea that fermentation has been part of everyday kitchens for thousands of years.
Check the current price on Amazon

Super Gut by William Davis

This book focuses more on gut health and fermented foods.  Some of the health claims are debated, but it contains interesting information about fermented foods and probiotic cultures.
Check the current price on Amazon

Continue Your Fermentation Journey

• Beginner Guide to Making Milk Kefir at Home
• Beginner Guide to Growing Milk Kefir Grains at Home
• How To Make Farmer's Kefir Cheese (Tvorog)
• My Filmjölk Guide

Final Thoughts

After making both milk kefir and filmjölk in my own kitchen, I don't think one is universally better than the other.  They simply suit different people and different situations.

If you enjoy a stronger flavour, want the resilience of kefir grains, or like experimenting with fermented foods, milk kefir is an excellent choice.  If you're looking for something incredibly simple with a mild flavour that the whole family is more likely to enjoy, filmjölk is hard to beat.

In our house, I now keep both cultures going.  Kefir remains my favourite (largely for sentimental reasons), while filmjölk has become the cultured milk my children ask for most often.  Fortunately, they're both easy to maintain, so there's no reason I can't make both.

How to Make Farmer's Kefir Cheese from Milk Kefir (Easy Tvorog Recipe)

Tvorog is a traditional Eastern European farmer's cheese that can easily be made at home from milk kefir.  This simple fresh cheese requires no special equipment, uses up excess or over fermented kefir, and produces a mild, tangy cheese that works well in both sweet and savory dishes. 

I’ve been making this simple fresh cheese from milk kefir for a few years now.  If you have more milk kefir than your household can drink, making kefir farmer's cheese (or tvorog) is one of the simplest and most delicious ways to use it.

My kids like the tvorog I make, they like it more than milk kefir.  As a fermented dairy food, it contains protein and beneficial bacteria.  I generally only make very small batches, but could scale it up if I wanted to.  If you don't already make milk kefir, see my guide on making milk kefir at home. 

This post contains affiliate links.  As an Amazon Associate I earn from qualifying purchases. This comes at no extra cost to you.

Home made tvorog farmer's cheese 

What is Tvorog?

Tvorog is a fresh curd cheese that has long been part of traditional Eastern European and Russian home cooking.  It is similar to cottage cheese, and is super easy to make.  In Russian Orthodox tradition, it is closely associated with Easter, where it is used to make “Paskha,” a rich celebratory dish prepared for the Easter table after the Lenten fast.  Paskha is typically made by combining tvorog with butter, eggs, sugar, and dried fruit, then pressing it into a traditional paskha mould, often shaped like a pyramid, symbolising the tomb and the Resurrection in Orthodox Christian tradition.  I tend to make tvorog around Easter time, which my kids enjoy, but I don't tend to make paskha. 

When made from milk kefir, tvorog becomes one of the easiest forms of kefir cheese or fermented milk cheese, since the fermentation has already done most of the work. 

To be clear, this is not the most traditional way to make tvorog.  If your babushka read this she would likely shake her head in dismay.  This is, however, a very simple way to make tvorog.  The end result is quite nice.  

Purists may point out that traditional tvorog is normally made by gently heating soured milk rather than simply draining kefir.  This method produces something very similar in texture and flavour, while requiring less equipment and attention.

How to make tvorog from milk kefir

This is one of the easiest ways to make kefir cheese (tvorog) at home.  Tvorog is a simple fresh farmer's cheese traditionally made from soured milk.  This version uses milk kefir and requires only:

• milk kefir
• a sieve or colander
• cheesecloth or muslin
• a bowl
• A jar 

Simply ferment the kefir until slightly separated, drain off excess whey, strain for 24-48 hours, and refrigerate the resulting cheese.  The detailed method follows below.  

One cup of fully fermented milk kefir typically produces only a small amount of tvorog, but the exact yield depends on how long it is drained.

Equipment I Actually Recommend to Make Tvorog 

• Milk kefir (fully fermented and slightly separated)
• A tea strainer (a straining cloth such as a cheesecloth or muslin works far better)
• A sieve or colander
• A bowl to catch the whey
• Glass storage container

If you plan to make tvorog regularly, the two things that made the biggest difference for me were a fine cheesecloth and a sturdy sieve.  I generally make kefir cheese using a tea strainer.  It works, but a proper cheesecloth makes a noticeable difference because it stops losing tiny curds and makes the process easier. 

For draining, I tend to use a tea strainer.  A tea strainer is not ideal as it limits the size of batches I can make.  A fine cheesecloth or muslin cloth is far better and makes a noticeable difference.  A looser weave cloth also works, but tends to let more curds escape, especially with a softer kefir. 

How I make tvorog (farmer's cheese) at home from kefir

I add kefir grains to a cup of milk, and leave on the bench for a day or 2 until slightly over fermented.  The exact amount varies with the milk and how long it is drained, but I usually end up with a surprisingly small amount of tvorog from a jar of kefir.  I wrote simple instructions for how I make milk kefir at home.

Once the kefir has reached a good stage of fermentation, when it is starting to separate, I stir it and pour through a sieve set over a bowl so I can remove the kefir grains. 

Milk kefir starting to separate - perfect for making tvorog

I then tip this milk kefir in a thin narrow glass jar.  I have tried using wider jars and mugs, but they seem to separate less consistently.  I don't know exactly why, but narrow jars reliably produce a cleaner separation of curds and whey in my kitchen. 

I then generally add a small amount of kefir grains, only about a quarter teaspoon.  Adding kefir grains probably isn't needed for this step, but it helps me feel better about leaving it on the bench.  As kefir is already an active fermented food with an established acidic culture, I have found this method reliable.  As with any fermented dairy product, if it develops unusual colours, mould, or unpleasant odours, discard it.

I then cover with something that lets in air, and leave it on the bench for a further 24 hours to separate.

Milk kefir separating into curds and whey before making homemade tvorog

I leave this until it separates noticeably.  Normally a day is enough, but sometimes in colder weather it needs two.

I then carefully tip off as much whey as I can.  Without stirring, I carefully tip the rest into a tea strainer, and leave this on a coffee mug to drain.  As mentioned earlier, using a tea strainer isn't ideal, a cheese cloth over a bowl would work much better. 

I tend to cover with a strainer or something to keep out dust.  A cloth or tea towel would work just as well.

Draining kefir through a strainer to make farmer's cheese

I leave this to drain for a day.  Sometimes it doesn't drain enough, so I leave it for a second day for the whey to continue draining.

The liquid drains off, and the kefir becomes firmer and more like a traditional tvorog cheese.  Once it has drained sufficiently, I carefully use a spoon to loosen it from the edges, and tip it into a container.  It normally comes out in one large lump.  

I then put the finished tvorog in an airtight container in the fridge until eaten.  In my household it is usually eaten as soon as the kids notice I made it, but tvorog lasts up to five days.  

I sometimes use plastic, but prefer to use glass containers for storing homemade dairy products because they don't retain smells and are easy to clean.  Glass containers like these are excellent.

Whey drains off, and kefir becomes tvorog

How to Use Homemade Tvorog (Farmer's Cheese)

The finished tvorog is sort of like a cottage cheese that is mild, slightly tangy, and very adaptable.  It is not strong in flavour, which is part of its usefulness.

People tend to use it in simple ways:

• spread on toast with herbs from the garden

• mixed with chopped greens or soft leaves as a filling

• served with honey, fruit, or preserved berries

• or as my kids prefer, simply eaten plain, chilled

It also works well as a base for savoury mixtures, particularly with chives, dill, or young spring onions.

How Long Does Tvorog Take to Drain?

The main variable is draining time. 

A shorter drain gives a soft kefir curd cheese, closer to a thick spread.  A longer drain produces something firmer and more sliceable, closer to traditional tvorog.

In summer, I tend to shorten the draining time and use refrigeration earlier to keep the flavour clean and the texture consistent.  In cooler months, it can sit a little longer without much change beyond gradual firming.

Like most simple fermentation processes, ratios of ingredients and timelines will all shift somewhat with the seasons, it is more about observation than precision.  

Freshly made farmer's cheese 

Frequently Asked Questions

What does tvorog taste like

Tvorog has a mild, slightly tangy flavour, with a fresh dairy taste.  It is less creamy than cream cheese and usually drier than cottage cheese, with a texture that depends on how long it is drained.

Is kefir cheese the same as tvorog?

Not exactly.  Traditional tvorog is usually made by gently heating naturally soured milk until the curds separate from the whey.  Drained milk kefir produces a very similar fresh cheese with a mild tang and comparable texture. 

Is tvorog the same as cottage cheese?

No.  Tvorog and cottage cheese are similar fresh cheeses, but tvorog is usually drier, slightly tangier, and contains less free liquid.  Homemade kefir tvorog often has a texture somewhere between cottage cheese and cream cheese depending on how long it is drained.

How long does homemade tvorog last?

Stored in an airtight container in the refrigerator, homemade tvorog generally keeps for several days if your kids don't notice you made it and eat it all before that.

Can I freeze tvorog?

Yes, although the texture may become slightly crumbly after thawing.

Is tvorog healthy?

Tvorog is often described as a high-protein fresh cheese, although the exact nutritional content depends on the milk used and how long it is drained.  As tvorog is made from fermented milk kefir, it is a food rich in diverse microbial cultures.

What can I do with leftover whey?

Leftover whey rarely goes to waste.  People use it when baking bread, add small amounts to soups, or use it as part of a fermentation starter.  Some people feed whey to chickens or pigs, while others add small quantities to compost.  If you regularly make kefir cheese, finding uses for the whey becomes almost as important as using the cheese itself. 

Equipment I Would Buy If I Made Tvorog Regularly at Home

If I were making larger batches of tvorog, or even tiny batches more often, these are the tools I would consider most useful:

• Cheesecloth or muslin cloth 

• A sturdy sieve or colander 

• If you start making kefir regularly, glass fermentation jars are useful for keeping batches organised

None of these are essential, but the cheesecloth and a sieve make straining easier and reduce loss of curds. 

A few practical notes

This is one of those processes where small tools make it easier without changing the method itself.

I tend to only make tvorog around Easter, and a few times through the year.  If I were making it more regularly, or if I were making more of it, I would want to use proper tools.

A proper fine-weave cloth or reusable cheese-making cloth is worth having if you plan to make tvorog regularly, as it makes straining cleaner and reduces loss of curds.  Likewise, a sieve or colander that holds the weight of the kefir without collapsing makes the process more reliable.

Books That Helped Me Learn Fermentation

Fermentation is one of those hobbies where a good book is often more useful than buying lots of equipment, because understanding the process lets you improvise.

If you enjoy making kefir cheese and experimenting with fermented foods, these are two books I found useful:

Wild Fermentation - this is an excellent starting point for anyone interested in cultured foods, covering a range of traditional ferments including dairy, vegetables, and beverages.

The Art of Fermentation - this is a comprehensive resource for anyone interested in traditional fermented foods, including cultured dairy products such as kefir, yogurt, and other heirloom ferments.

Closing note

Milk kefir tends to accumulate in a household where it is regularly cultured, and this is one of the simplest ways I’ve found to turn excess into something useful.  It sits somewhere between food preservation and everyday cooking, and doesn’t require much more than time and a quiet corner of the kitchen.

What begins as a jar of over fermented kefir becomes a useful farmer's cheese with very little effort.  It is one of those simple kitchen habits that quietly turns surplus into something worth keeping. 

If you enjoy making cultured dairy foods at home, you might also like filmjölk, a traditional Scandinavian fermented milk that is milder than kefir, and equally simple to prepare.