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helenclar...

M$1.00 Funded By Mahalo ? | May 08, 2009 01:14 AM

Making pierogies... What can I use in place of Farmer's Cheese?

Making pierogies, and my recipe is calling for Farmer's Cheese. I've looked all over and can't find any. Any idea what I can use instead?

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ambereyes8...

May 08, 2009 01:18 AM

Farmer's Cheese is very similar to dry cottage cheese. You can hang the cottage cheese in a cheese cloth in your refridgerator for about three days until all of the whey is drained off of it, then blend it to make a good substitute. Good luck!

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yagelski

May 08, 2009 01:39 AM

We've used ricotta cheese with good success.

From the source...
Ricotta (pronounced /riˈkɔtːa/ in Italian) is an Italian sheep milk or cow milk whey cheese. It is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 5% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter.

http://www.foodthought.org/uploaded_images/ricotta-773719.jpg
Source(s):
http://en.wikipedia.org/wiki/Ricotta

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