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Farmer Cheese - what to do?

k
katecm Jun 4, 2008 12:20 PM

The other day, while unsuccessfully looking for creme fraiche at the store, I decided to try farmer cheese to see if it would suffice. I got home and tried it, and it's definitely a whole other beast. I decided to try nuking it to see if that would smooth it out, and, of course, ended up with a mozzarella-like cheese and whey.

So, now I have a lot of it yet. How can I use it? I'm considering using a dollop on top of a pasta dish tonight, like ricotta. But is there anything that would better highlight it? It's good, and I love ricotta, and this is quite similar. I'd love to hear some fun ideas.

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    eatmyfood Jun 4, 2008 02:14 PM

    I have used farmers cheese as a filling for pierogies - with eggs, and sugar.

    http://www.dinnersforayear.blogspot.com

    1. erica Jun 4, 2008 02:51 PM

      Send some to me! I eat it (or fresh ricotta) every morning on whole grain toast with a smear of dulce de leche and a sprinkling of sea salt. Spread the toast with the dulce de leche and pile the cheese on top. Salt generously. Use it(or send it) quickly, as I find that it keeps at peak for only a few days in the frig..

      2 Replies
      1. re: erica
        k
        katecm Jun 4, 2008 02:59 PM

        Thanks! I do have some lovely apricots, and had been thinking about using it with them for a dessert, maybe with balsamic reduction. It's completely NOT what you said, but your idea kind of confirmed it. I had a sense that it would just be a great ricotta sub.

        1. re: katecm
          erica Jun 5, 2008 05:57 AM

          Yes..you can certainly use it to substitute for ricotta in, for example, pasta dishes.

      2. Scirocco Jun 4, 2008 03:25 PM

        The only recipe I have that I can recall using farmers cheese is a Jewish dish called Kugel or Noodle Kugel (got it from a Jewish mom). The ones I like are sweet with cinnamon, sugar, and Corn Flakes on top (of all things - hardly an authentic Jewish ingredient!), but they can also be savory. It's hard to describe but it is sort of like a baked rice pudding only with pasta noodles instead of rice. If you do searches on kugel and farmers cheese, you'll find some recipes (not all kugel recipes use farmers cheese). They typically use about 1/2 lb. depending on how much you make. Haven't had it in years. Shoot. Now I want some!

        1. j
          jaykat Jun 4, 2008 03:56 PM

          Another great Jewish recipe that calls for Farmer Cheese is Blintzes. I dont have my recipe with me, as I'm at work but its from a book by Faye Levy (there are probably others on the internet).

          Basically, you make some thin crepes and fill them with a mixture of farmer cheese, sugar, egg yolk, and a little cream cheese or ricotta. You then roll them up and bake them in the oven and serve with a fruit sauce such as blueberry. Delicious!! I will be making them myself on Sunday.

          1. DiveFan Jun 4, 2008 04:33 PM

            You may have to drain it or press it to remove more water, but most farmer cheese should be good in a paneer dish.

            Saag paneer - mmm, mmm, good!
            http://www.chowhound.com/topics/277531

            1. l
              leoj Jun 4, 2008 11:07 PM

              Try frying the cheese in a pan. I used to do this a kid--first it melts and then the it browns on the bottom and becomes crispy. Delicious. Try It.

              1 Reply
              1. re: leoj
                jeni1002 Jun 5, 2008 02:19 AM

                Another variation (typical in some parts of Romania): mix cheese with ap flour, the sweetener of your choices, eggs, and spices (cinnamon, rum, etc.); add raisins or other dried fruit to the mix. Form into patties and fry. Serve with sour cherry preserves.

              2. c
                classylady Jun 5, 2008 05:57 AM

                just serve it on the side with an Israeli salad.

                1. Morganna Jun 5, 2008 06:55 AM

                  I crumble it, mix it with fresh ground pepper, and maybe some nice herbs or something spicy, then I scoop out a small tomato, stuff it with the cheese mixture, sprinkle grated parmesan on top, and bake it until the tomato is soft. You can use it to stuff bell peppers the same way. :)

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