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

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

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

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?)

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

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

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

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

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

On 31 Mar 2004 14:28:03 -0800, (jpatti) wrote:

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
Thanks, jpatti. I had saved that post because I thought you had
posted some valuable information....I just never thought of that as a
pot cheese or farmer's cheese substitute! From what you wrote it may
be more like a pot cheese than TJ's recipe which says it becomes a
creamy cheese....
PoohBear