Melted Farmer Cheese Spread Recipe with Butter

Name: Melted Farmer Cheese Spread Recipe with Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: About 700 g spread
Cuisine: Ukrainian-inspired
Ingredients: 500 g pasteurized full-fat farmer cheese or tvorog; 100 g butter; 1 tsp baking soda; 1 large egg; 0.5 tsp salt; 100 ml pasteurized milk, added gradually

A warm-melted farmer cheese and butter spread, set cold for sandwiches.

By Savva LoginovUpdated October 2, 2026

Total 35 minMakes About 700 g spread

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This recipe describes a spread made from farmer cheese, not a cheese soup. The source combines 500 grams of full-fat curds with butter, baking soda, an egg and milk to create a smooth, spoonable texture. Sieve coarse cheese before mixing and give the soda a short rest with the curds. Set the bowl over barely simmering water, stirring constantly until the mixture loosens and the egg is thoroughly cooked. Pour in milk gradually, stopping when the spread is creamy rather than runny. Transfer it to a shallow clean container, cool quickly and refrigerate. It is a fresh dairy preparation and should never be treated like shelf-stable packaged processed cheese.

Recipe card

Melted Farmer Cheese Spread Recipe with Butter

Prep 15 minCook 20 minTotal 35 minYield About 700 g spread

Equipment: Sieve, metal bowl, saucepan, thermometer, spatula

Ingredients

500 g pasteurized full-fat farmer cheese or tvorog 100 g butter 1 tsp baking soda 1 large egg 0.5 tsp salt 100 ml pasteurized milk, added gradually

Instructions

Prepare curds
Sieve coarse farmer cheese; mix with baking soda and rest 10 minutes.
Combine
Mix in butter, egg and salt until evenly blended.
Melt
Stir over a gently simmering water bath for about 10–15 minutes until fluid and smooth; heat mixture through safely.
Adjust
Add milk little by little and stir about 5 minutes to a thick, spreadable texture.
Chill
Transfer to clean shallow containers, cool briefly and refrigerate until set.

How to tell when it is ready

Smooth, thick and fully heated without visible curds or raw egg.

Tips

Sieve coarse curds before melting.
Keep the water bath at a gentle simmer.
Add milk gradually to control thickness.
Cool in shallow containers before chilling.

Serving suggestions

Spread on toast.
Add to a warm sandwich.
Serve with sliced cucumber.
Stir a spoonful into hot pasta just before serving.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate covered and use within 2 days.

Food safety

Use pasteurized milk and farmer cheese, heat the egg-containing mixture thoroughly, cool quickly and refrigerate. Homemade fresh cheese has a short life.

Frequently asked questions

Is this cheese soup?

No. The source uses farmer cheese, butter and egg to make a spread.

How should I store homemade melted farmer cheese spread?

Refrigerate covered and use within 2 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.