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http://www.jewish-food.org/recipes/farmches.htm FARMER'S CHEESE Source: 'A Jewish Mother's Cookbook' by Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
Best Used By Blood Types:
- Type B (0 beneficials)
- Type B Non Secretor (0 beneficials)
- 5 quarts buttermilk, low fat
How to make it:
- Place the five quarts of buttermilk in a non-corrosive pan (i.e. enamel or stainless steel).
- Pour water at least half way up the sides of the containers (use cardboard ones; not glass bottles). Bring to a boil and let it go for 20 minutes.
- Turn of and wait until the water is tepid.
- Hang the cheesecloth strainer over the sink or over a large pot. You will need help here.
- Pour each quart of 'cooked' buttermilk into the strainer and let it hang at least 12 hours.
- What you will have left in the bag is a very dry cheese, similar to farmer's cheese.
- Edith (my stepmom) sometimes adds a bit of sugar to the cheese. If you put it in the food processor and zap it with a some milk you have a creamy spread; similar to cream cheese. We use this in blintzes and in place of ricotta in some recipes. It would be wonderful if you need farmer's cheese and can't get it.
- You'll need buttermilk in 1-quart cartons, unopened. The recipe below was for more than I could use, so I only used 2 quarts. Also, I was afraid the cartons would explode or melt wax, but they did not. I set the quarts in the strainer part of a spaghetti pot and made sure they were half covered with water. I boiled them (unopened) for 20 minutes. Then I shut the stove burners off. It took about 4 hours for the water to reach tepid. Then I dumped the resulting mass into a plastic strainer (over a bowl) with a clean cotton towel to drain. I kept draining off the whey. I made a beautiful lasagna. I will make cheesecake and blintzes. I also will flavor with fruits because I can't have yogurt. Also will make a lovely substitute for cottage cheese or wonderful dips, maybe even a sour cream substitute. There are other recipes on the Internet for Farmer's Cheese, but I think this is the simplest. It turns out great!
Blood Type Diet Analysis:
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Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Buttermilk||1|| A|| A|| A|| A|| N|| N|| A|| A|
 This recipe uses ingredients which may help limit bacterial overgrowth.
This recipe is low in common allergens. This recipe is gluten free. This is a low lectin recipe. This recipe uses ecologically friendly ingredients.
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- Revised Oct 17, 2007 at 01:49 PM By: Drea