What to do with farmers cheese

A mild cross between ricotta and cream cheese, this fresh farmer's cheese is everything you always wanted in a soft cheese - mild in flavor, creamy but somewhat loose consistency and thus effortlessly spreadable.

As it happens, making good farmer's cheese is even easier than finding it at the grocery store. Buttermilk gets transformed into a bright fresh cheese in this easy, no-fuss recipe.

Farmer's Cheese Old School Way

I believe with certainty that my grandmother would've loved this short-cut to farmer's cheese. I can still see her skimming the cream from milk that's slowly boiling on her woodburning cookstove. She endlessly moved the hot pot back and forth from the direct heat using the corner of her worn-out apron in lieu of a pot holder.

It was a long (and to me boring) process, one that required her undivided attention. She didn't seem to mind, though. Perhaps it was her way of tuning out of reality and dreaming of a better life she'd never have or maybe she just enjoyed quietly watching the cream form. We'll never know.

I credit this recipe to my friend Djila who posted this method on Facebook. She obtained it from her friend Ljubica. Since the waroutbreak in Bosnia when the food was sparse, Bosnians have become experts in short-cuts and new ways of using ingredients.

I share this recipe with permission. Grandma, this one is for you.

The ease of making this farmer's cheese is astounding. Just boil small cartons of buttermilk, let them cool and drain. Voila!

Make sure to reserve the whey. It is a good source of vitamins, protein, and minerals and is found to help regulate and reduce spikes in blood sugar levels. Throughout history, it was used as a medicine and it's the best natural remedy for the liver.

1. Place the buttermilk cartons into a large, deep pot. Add hot water up to the part where the sides of the cartons start to fold.
2. Bring to a boil, reduce the heat and simmer (gently boil, bubble) for 45 minutes.
3. Remove pot with buttermilk cartons from the heat and let cool down. Gently remove the cartons from the water and cool completely in the refrigerator, preferably overnight.
4. Place a fine-mesh sieve over a pot to catch the whey, if desired. Open the cartons by unfolding the top (or cut with scissors) and slowly empty over the sieve. Let drain for a few minutes. For dryer cheese, drain longer.
5. Transfer the farmer's cheese into an air-tight container. Store in a refrigerator for up to two weeks.

You've made the farmer's cheese, now what?

There's no limit for how to use it, but here are 5 simple ways to get you inspired:

1. Drizzle with honey and top with fruit for a delicious snack.
2. Mix in sliced green onions, olive oil, salt, and pepper. Serve with crackers or crusty bread for an appetizer or as a country-style salad (substitute the cottage cheese).
3. Use as the filling for lasagna, pasta shells, ravioli, or pierogies.
4. Blend with yogurt, sour cream, or mayonnaise as a base for a dip.
5. Use it as a spread for sandwiches, wraps, and pitas.

• ▢

  Large stockpot

• ▢

  Sieve

• ▢

  Cheesecloth

• ▢ 4 small cartons of your favorite brand buttermilk ½ pint or 8 oz. each
• ▢ water

• Place the buttermilk cartons into a large, deep pot. Add hot water up to the part where the sides of cartons start to fold.

• Bring to a boil, reduce the heat and simmer (gently boil, bubble) for 45 minutes.

• Remove pot with buttermilk cartons from the heat and let cool down. Gently remove the cartons from the water and cool completely in the refrigerator, preferably overnight.

• Place a fine-mesh sieve over a pot to catch the whey, if desired. Open the cartons by unfolding the top (or cut with scissors) and slowly empty over the sieve. Let drain for a few minutes. For dryer cheese, drain longer.

• Transfer the farmer's cheese into an air-tight container. Store in a refrigerator for up to two weeks.

• If you have an extra deep pot, you can use larger buttermilk cartons. Just make sure the water level is up to the folding point.
• 5 simple ways of using the farmer's cheese, just to get you inspired:

1. Drizzle with honey and top with fruit for a delicious snack.
2. Mix in sliced green onions, olive oil, salt, and pepper. Serve with crackers or crusty bread for an appetizer or as a country-style salad (substitute the cottage cheese).
3. Use as the filling for lasagna, pasta shells, ravioli, or pierogies.
4. Blend with yogurt, sour cream, or mayonnaise as a base for a dip.
5. Use it as a spread for sandwiches, wraps, and pitas.

Calories: 281kcal | Carbohydrates: 22g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 476mg | Potassium: 612mg | Sugar: 22g | Vitamin A: 748IU | Calcium: 522mg | Iron: 1mg