Farmer’S Cheese
Description
This International side-dish features Buttermilk; low-fat. It delivers smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Water Cheesecloth strainer Place the five quarts of buttermilk in a non corrosive pan; i.e.
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enamel or stainless steel.
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Pour water at least half way up the sides of the containers (use cardboard ones; not glass bottles).
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Bring to a boil and let it go for 20 minutes.
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Turn of and wait until the water is tepid.
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hang the cheesecloth strainer over the sink or over a large pot.
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You will need help here.
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Pour each quart of 'cooked' buttermilk into the strainer and let it hang at least 12 hours.
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What you will have left in the bag is a very dry cheesesimilar to Farmer's cheese.
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Now my Stepmom sometimes adds a bit of sugar to the cheese.
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If you put it in the FP and zap it with a some milk you have a creamy
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spread ; similar to
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cream cheese.
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We use this in Blintzas and in place of ricotta in some recipes.
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It would be wonderful if you need Farmer's cheese and can't get it
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 480.0kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 7.2g36%
- Cholesterol 24.0mg8%
- Sodium 720.0mg30%
- Total Carbohydrate 78.0g26%
- Dietary Fiber 0.0g0%
- Sugars 78.0g
- Protein 43.2g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, buttermilk, cheese, eggs, farmers, international, lowfat, side-dish, title, vegetarian
