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How to make Farmer's Cheese (full fat)
Yes the cousins are coming to Easter Dinner..... I want to make a
non-low carb pastry that calls for POT cheese. It appears no one makes pot cheese anymore, and Farmers Cheese was recommended as a substitute. They seem only to make low fat farmers cheese and this recipe needs the full fat version or things get soggy/runny. I have called everywhere around here (suburban Phila) and keep getting the same response- sorry, only low fat farmers cheese is made. I'm thinking, okay, then maybe I could make it if it's not too difficult....except I don't know how it is made. There are so many wonderful experts here in ASDLC, I am wondering if anyone knows how to make farmers cheese??? Moocho thanks to anyone who can help PoohBear |
#2
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How to make Farmer's Cheese (full fat)
Hey PoohBear,
This site might help. I haven't look around on it much, but who knows. I think the process for ricotta and farmers cheese are basicly the same. Let me know if you use this and what happens. I think I'm going to give cheesemaking a try myself. I made ricotta a lot in restaurants, but that was the extent of my experience. -- Bear- Grrrrrrrrrrrr ) 297/257/210 http://home.earthlink.net/~polarbear50/ "She lives on prison grub...it consists of starches instead of proteins. She gets fat. Her tissues become water-logged." Perry Mason - The Glamarous Ghost "poohbear" wrote in message ... Yes the cousins are coming to Easter Dinner..... I want to make a non-low carb pastry that calls for POT cheese. It appears no one makes pot cheese anymore, and Farmers Cheese was recommended as a substitute. They seem only to make low fat farmers cheese and this recipe needs the full fat version or things get soggy/runny. I have called everywhere around here (suburban Phila) and keep getting the same response- sorry, only low fat farmers cheese is made. I'm thinking, okay, then maybe I could make it if it's not too difficult....except I don't know how it is made. There are so many wonderful experts here in ASDLC, I am wondering if anyone knows how to make farmers cheese??? Moocho thanks to anyone who can help PoohBear |
#3
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How to make Farmer's Cheese (full fat)
This is what I managed to find:
Indian Pot Cheese (Panir) (D, KLP) Source: part of an article in the Philadelphia Inquirer Yield: 1 pound 1/2 gallon milk 4 tbsp. freshly squeezed lemon juice Bring milk to a full foamy boil, stirring often to help prevent burning. Reduce heat to low, and before the foam subsides, drizzle in the lemon juice, stirring gently and slowly in one direction. After 15 seconds, remove the pan from the heat, stir slowly until large curds form, separating from the yellowish whey in about 1 minute. If they don't form, put the pan back on the heat for 20 seconds. OR add another tablespoon of lemon juice, still stirring. When curds form, cover the pot (removing it from the heat) and leave it for 10 minutes. Line colander with pillowcase, carefully adding the curds. Put a weight on top of the curds to squeeze out the whey. After 3 hours you will have a dense, smooth, creamy cheese. Refrigerate cheese in a container with a tight lid and a paper towel on the bottom. Poster's Notes: This cheese from India is like farmer's or pot cheese. It is not only easy but also quick to make and you don't need an oven. I would assume you could flavor these but I would try it plain first to see how that goes. and here is a link to how to make cottage cheese - http://www.geocities.com/Heartland/C...ft/cottage.htm TJ |
#4
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How to make Farmer's Cheese (full fat)
poohbear wrote in message . ..
Yes the cousins are coming to Easter Dinner..... I want to make a non-low carb pastry that calls for POT cheese. It appears no one makes pot cheese anymore, and Farmers Cheese was recommended as a substitute. They seem only to make low fat farmers cheese and this recipe needs the full fat version or things get soggy/runny. I have called everywhere around here (suburban Phila) and keep getting the same response- sorry, only low fat farmers cheese is made. I'm thinking, okay, then maybe I could make it if it's not too difficult....except I don't know how it is made. There are so many wonderful experts here in ASDLC, I am wondering if anyone knows how to make farmers cheese??? Moocho thanks to anyone who can help PoohBear Have you tried any ethnic mexican grocery stores? There are several types of farmerish cheeses they sell that may do the trick. Failing that, post your recipe and we'll figure out a subititute (maybe some nice high-fat sour cream, squeezed/drained-for-a-day yogurt and/or ricotta?) |
#5
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How to make Farmer's Cheese (full fat)
There are so many wonderful experts here in ASDLC, I am wondering if
anyone knows how to make farmers cheese??? PoohBear Have you tried any ethnic mexican grocery stores? There are several types of farmerish cheeses they sell that may do the trick. Failing that, post your recipe and we'll figure out a subititute (maybe some nice high-fat sour cream, squeezed/drained-for-a-day yogurt and/or ricotta?) Thank you for your suggestion. Yes, I was thinking about draining either yogurt or cottage cheese. I did call the Greek stand at the Farmer's Market to ask them about it, and they said they just use feta....but some people feel that gives too strong a twang taste.... I like Tyler June's recipe - it sounds easy enough even for me! PoohBear |
#6
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How to make Farmer's Cheese (full fat)
On Wed, 31 Mar 2004 09:35:24 -0500, "tylerjune"
wrote: Poster's Notes: This cheese from India is like farmer's or pot cheese. It is not only easy but also quick to make and you don't need an oven. I would assume you could flavor these but I would try it plain first to see how that goes. and here is a link to how to make cottage cheese - http://www.geocities.com/Heartland/C...ft/cottage.htm Thanks, Tyler June....this sounds nice and easy enough for me to try. Thanks for taking the time to post the ingredients and method! I think I am really going to try this as soon as I am off for Easter break. PoohBear |
#7
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How to make Farmer's Cheese (full fat)
On Wed, 31 Mar 2004 13:10:22 GMT, "Bear"
wrote: Hey PoohBear, This site might help. I haven't look around on it much, but who knows. I think the process for ricotta and farmers cheese are basicly the same. Let me know if you use this and what happens. I think I'm going to give cheesemaking a try myself. I made ricotta a lot in restaurants, but that was the extent of my experience. Hey Bear : ) Did I miss seeing the link or is the link you meant the one you have in your sig? I tried that one but didn't see a reference to cheese. I was thinking about ricotta too and was wondering if ricotta is a more sweet tasting cheese, but I don't know for sure. Cheesemaking does sound like fun. I have read about people making yogurt cheese with cheesecloth.....might try that also. The recipe posted by TylerJune sounds the easiest and actually most like pot cheese- I think I will start there first and see what happens... Thanks for helping=You "da best " Bear! PoohBear |
#8
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How to make Farmer's Cheese (full fat)
poohbear wrote in message . ..
Yes the cousins are coming to Easter Dinner..... I want to make a non-low carb pastry that calls for POT cheese. It appears no one makes pot cheese anymore, and Farmers Cheese was recommended as a substitute. They seem only to make low fat farmers cheese and this recipe needs the full fat version or things get soggy/runny. I have called everywhere around here (suburban Phila) and keep getting the same response- sorry, only low fat farmers cheese is made. I'm thinking, okay, then maybe I could make it if it's not too difficult....except I don't know how it is made. There are so many wonderful experts here in ASDLC, I am wondering if anyone knows how to make farmers cheese??? Moocho thanks to anyone who can help There's a recipe at the end of this post: http://groups.google.com/groups?selm...&output=gplain |
#9
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How to make Farmer's Cheese (full fat)
On Wed, 31 Mar 2004 09:35:24 -0500, "tylerjune"
wrote: This is what I managed to find: Indian Pot Cheese (Panir) (D, KLP) Source: part of an article in the Philadelphia Inquirer Yield: 1 pound 1/2 gallon milk 4 tbsp. freshly squeezed lemon juice Hi TJ, Do you think that Real Lemon Juice in the green bottle that you get from the grocery store could successfully substitute for real lemon? PoohBear |
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