I've got 3/4 pound of farmers cheese with a use my date of January
4th. It's been opened so I don't think the date means much and I
should use it asap. So anyone have a favorite way to use it? I'm
open to any suggestions. Would it be ok in an omelet or frittata?

TIA,

Lou

On Thu, 02 Dec 2010 10:24:37 -0600, Lou Decruss
> wrote:

>I've got 3/4 pound of farmers cheese with a use my date of January
>4th. It's been opened so I don't think the date means much and I
>should use it asap. So anyone have a favorite way to use it? I'm
>open to any suggestions. Would it be ok in an omelet or frittata?
>
>TIA,
>
>Lou

Blintzes.

Boron

On Dec 2, 11:24*am, Lou Decruss > wrote:
> I've got 3/4 pound of farmers cheese with a use my date of January
> 4th. *It's been opened so I don't think the date means much and I
> should use it asap. *So anyone have a favorite way to use it? *I'm
> open to any suggestions. *Would it be ok in an omelet or frittata?
>
> TIA,
>
> Lou

Pierogi.

On Thu, 02 Dec 2010 10:24:37 -0600, Lou Decruss wrote:

> I've got 3/4 pound of farmers cheese with a use my date of January
> 4th. It's been opened so I don't think the date means much and I
> should use it asap. So anyone have a favorite way to use it? I'm
> open to any suggestions. Would it be ok in an omelet or frittata?

Use it in something tasty since it's pretty bland in the first
place.

-sw

Kalmia wrote on Thu, 2 Dec 2010 08:45:12 -0800 (PST):

> On Dec 2, 11:24 am, Lou Decruss > wrote:
>> I've got 3/4 pound of farmers cheese with a use my date of
>> January 4th. It's been opened so I don't think the date
>> means much and I should use it asap. So anyone have a
>> favorite way to use it? I'm open to any suggestions. Would
>> it be ok in an omelet or frittata?
>>
>> TIA,
>>
>> Lou

I use it in curries and mashed potatoes.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Lou Decruss wrote:
>
> I've got 3/4 pound of farmers cheese with a use my date of January
> 4th. It's been opened so I don't think the date means much and I
> should use it asap. So anyone have a favorite way to use it? I'm
> open to any suggestions. Would it be ok in an omelet or frittata?
>
> TIA,
>
> Lou

Pierogies (in any of the hundred different spellings). Boiled, cooled,
fried in butter with onions and served with sour cream.

On Thu, 02 Dec 2010 10:24:37 -0600, Lou Decruss
> wrote:

>I've got 3/4 pound of farmers cheese with a use my date of January
>4th. It's been opened so I don't think the date means much and I
>should use it asap. So anyone have a favorite way to use it? I'm
>open to any suggestions. Would it be ok in an omelet or frittata?
>
>TIA,
>
>Lou

Yes, it would be great in an omelet or frittata.
Here's another idea.
http://www.kashrut.com/Passover/reci...farmer_cheese/

Or, make some ravioli and freeze them for later, or mix the cheese
with some fresh herbs and freeze in 1-2oz servings. When you need some
cheese to top a baked potato or a hot off the grill steak all you need
to do is get a little bit of herbed cheese from the freeze.

Hope that helps.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
Updated 11/28/10

Natural Watkins Spices
www.apinchofspices.com

Lou Decruss > wrote:

> I've got 3/4 pound of farmers cheese with a use my date of January
> 4th. It's been opened so I don't think the date means much and I
> should use it asap. So anyone have a favorite way to use it? I'm
> open to any suggestions. Would it be ok in an omelet or frittata?

Make syrniki, Russian curd-cheese patties. Syrniki can be sweet or
savoury. Uncharacteristically, I prefer the former. Here is a recipe I
posted before.

Syrniki (curd or farmer's cheese patties)

3/4 pound unsalted curd cheese (farmer's cheese), preferably home-made
2 eggs
1/2 cup flour
1/2 cup sugar
1 teaspoon vanilla essence, optional
flour for dusting
2 tablespoons butter for frying, or clarified butter
1 1/2 cups sour cream for cooking
confectioner's sugar for sprinkling, if desired

Preheat oven to 350 F. Blend together all the ingredients except the
egg, sour cream for cooking and butter for frying. On a well-floured
board, form mixture with wet hands into round flat cakes about 1/2"
thick, 2"-2 1/2" in diameter. Dust with flour. Melt butter in
frying-pan and fry syrniki on both sides until golden-brown. Arrange
them flat on a buttered oven-proof dish which can be brought to the
table, pour the sour cream over them and bake for 15 minutes in a
moderate oven. Sprinkle with confectioner's sugar, if desired, and
serve with more sour cream.

_OR_

As above, but put the curd cheese through the grinder or food
processor together with all the ingredients, except flour, as above.
Dust the patties with flour all over and fry in butter until
golden-brown. Arrange on a serving dish, sprinkle with confectioner's
sugar, if desired, and serve with sour cream.

Victor

Lou Decruss wrote:
>
> I've got 3/4 pound of farmers cheese with a use my date of January
> 4th. It's been opened so I don't think the date means much and I
> should use it asap. So anyone have a favorite way to use it? I'm
> open to any suggestions. Would it be ok in an omelet or frittata?

It should be very nice in omlettes. Maybe make a casserole form the
rest.

On Thu, 2 Dec 2010 22:55:23 +0100, (Victor Sack)
wrote:

>Lou Decruss > wrote:
>
>> I've got 3/4 pound of farmers cheese with a use my date of January
>> 4th. It's been opened so I don't think the date means much and I
>> should use it asap. So anyone have a favorite way to use it? I'm
>> open to any suggestions. Would it be ok in an omelet or frittata?
>
>Make syrniki, Russian curd-cheese patties. Syrniki can be sweet or
>savoury. Uncharacteristically, I prefer the former. Here is a recipe I
>posted before.
>
> Syrniki (curd or farmer's cheese patties)
>
>3/4 pound unsalted curd cheese (farmer's cheese), preferably home-made
>2 eggs
>1/2 cup flour
>1/2 cup sugar
>1 teaspoon vanilla essence, optional
>flour for dusting
>2 tablespoons butter for frying, or clarified butter
>1 1/2 cups sour cream for cooking
>confectioner's sugar for sprinkling, if desired
>
>Preheat oven to 350 F. Blend together all the ingredients except the
>egg, sour cream for cooking and butter for frying. On a well-floured
>board, form mixture with wet hands into round flat cakes about 1/2"
>thick, 2"-2 1/2" in diameter. Dust with flour. Melt butter in
>frying-pan and fry syrniki on both sides until golden-brown. Arrange
>them flat on a buttered oven-proof dish which can be brought to the
>table, pour the sour cream over them and bake for 15 minutes in a
>moderate oven. Sprinkle with confectioner's sugar, if desired, and
>serve with more sour cream.

This looks interesting but where did the eggs go?

>_OR_
>
>As above, but put the curd cheese through the grinder or food
>processor together with all the ingredients, except flour, as above.
>Dust the patties with flour all over and fry in butter until
>golden-brown. Arrange on a serving dish, sprinkle with confectioner's
>sugar, if desired, and serve with sour cream.

Ok now the eggs are back in. Am I a retard?

Lou

On Thu, 02 Dec 2010 10:49:13 -0800, Ranee at Arabian Knits
> wrote:

> It works anywhere a soft, bland cheese will work. I use it in a
> blintz casserole that is delicious. I think you could replace ricotta
> with it, it won't taste exactly the same, but it will work for texture.

I've replaced ricotta with farmer's cheese in lasagna. The best is
half and half.

--

Never trust a dog to watch your food.

On Thu, 2 Dec 2010 08:45:12 -0800 (PST), Kalmia
> wrote:

>On Dec 2, 11:24*am, Lou Decruss > wrote:
>> I've got 3/4 pound of farmers cheese with a use my date of January
>> 4th. *It's been opened so I don't think the date means much and I
>> should use it asap. *So anyone have a favorite way to use it? *I'm
>> open to any suggestions. *Would it be ok in an omelet or frittata?
>>
>> TIA,
>>
>> Lou
>
>Pierogi.

That's why I have this. It was a disaster.


Lou

On Thu, 2 Dec 2010 12:49:34 -0500, "James Silverton"
> wrote:

> Kalmia wrote on Thu, 2 Dec 2010 08:45:12 -0800 (PST):
>
>> On Dec 2, 11:24 am, Lou Decruss > wrote:
>>> I've got 3/4 pound of farmers cheese with a use my date of
>>> January 4th. It's been opened so I don't think the date
>>> means much and I should use it asap. So anyone have a
>>> favorite way to use it? I'm open to any suggestions. Would
>>> it be ok in an omelet or frittata?
>>>
>>> TIA,
>>>
>>> Lou
>
>I use it in curries and mashed potatoes.

The potatoes sound good. I don't now much about curries. I'm a
newbie cook.

Lou

On Thu, 2 Dec 2010 10:58:19 -0600, Sqwertz >
wrote:

>On Thu, 02 Dec 2010 10:24:37 -0600, Lou Decruss wrote:
>
>> I've got 3/4 pound of farmers cheese with a use my date of January
>> 4th. It's been opened so I don't think the date means much and I
>> should use it asap. So anyone have a favorite way to use it? I'm
>> open to any suggestions. Would it be ok in an omelet or frittata?
>
>Use it in something tasty since it's pretty bland in the first
>place.
>
>-sw

That's why I was thinking an egg dish with other flavors.

Lou

On Thu, 02 Dec 2010 12:04:55 -0600, "Pete C." >
wrote:

>
>Lou Decruss wrote:
>>
>> I've got 3/4 pound of farmers cheese with a use my date of January
>> 4th. It's been opened so I don't think the date means much and I
>> should use it asap. So anyone have a favorite way to use it? I'm
>> open to any suggestions. Would it be ok in an omelet or frittata?
>>
>> TIA,
>>
>> Lou
>
>Pierogies (in any of the hundred different spellings). Boiled, cooled,
>fried in butter with onions and served with sour cream.

I did that and they sucked. I could try it again with a different
dough recipe but I'm just looking for new ideas.

Thanks,

Lou

On Thu, 02 Dec 2010 10:47:52 -0800, wrote:

>On Thu, 02 Dec 2010 10:24:37 -0600, Lou Decruss
> wrote:
>
>>I've got 3/4 pound of farmers cheese with a use my date of January
>>4th. It's been opened so I don't think the date means much and I
>>should use it asap. So anyone have a favorite way to use it? I'm
>>open to any suggestions. Would it be ok in an omelet or frittata?
>>
>>TIA,
>>
>>Lou
>
>Yes, it would be great in an omelet or frittata.
>Here's another idea.
>http://www.kashrut.com/Passover/reci...farmer_cheese/
>
>Or, make some ravioli and freeze them for later, or mix the cheese
>with some fresh herbs and freeze in 1-2oz servings. When you need some
>cheese to top a baked potato or a hot off the grill steak all you need
>to do is get a little bit of herbed cheese from the freeze.
>
>Hope that helps.
>
>koko

I've tried ravioli and it wasn't good. I think someone here said they
made them with wonton wrappers. Would spring roll wrappers work? I
bought some of those on another whim. gurrrrrrr

Lou

On Thu, 02 Dec 2010 10:49:13 -0800, Ranee at Arabian Knits
> wrote:

>In article >,
> Lou Decruss > wrote:
>
>> I've got 3/4 pound of farmers cheese with a use my date of January
>> 4th. It's been opened so I don't think the date means much and I
>> should use it asap. So anyone have a favorite way to use it? I'm
>> open to any suggestions. Would it be ok in an omelet or frittata?
>>
>> TIA,
>>
>> Lou
>
> It works anywhere a soft, bland cheese will work. I use it in a
>blintz casserole that is delicious. I think you could replace ricotta
>with it, it won't taste exactly the same, but it will work for texture.

Good tip Ranee. I never thought of the ricotta angle. I've make a
crepe thingie with spinach and ricotta that's delicious.

Thank you,

Lou

On Thu, 2 Dec 2010 22:18:37 +0000 (UTC), Doug Freyburger
> wrote:

>Lou Decruss wrote:
>>
>> I've got 3/4 pound of farmers cheese with a use my date of January
>> 4th. It's been opened so I don't think the date means much and I
>> should use it asap. So anyone have a favorite way to use it? I'm
>> open to any suggestions. Would it be ok in an omelet or frittata?
>
>It should be very nice in omlettes. Maybe make a casserole form the
>rest.

Thanks Doug. I'm thinking I'll make a few little batches of things.
There's just two of us and I'm not big on leftovers.

Lou

On Thu, 2 Dec 2010 12:34:22 -0800 (PST), Roy >
wrote:

>On Dec 2, 1:25*pm, Brooklyn1 <Gravesend1> wrote:
>> On Thu, 02 Dec 2010 10:24:37 -0600, Lou Decruss
>>
>> > wrote:
>> >I've got 3/4 pound of farmers cheese with a use my date of January
>> >4th. *It's been opened so I don't think the date means much and I
>> >should use it asap. *So anyone have a favorite way to use it? *I'm
>> >open to any suggestions. *Would it be ok in an omelet or frittata?
>>
>> I'd not use good farmers cheese for cooking anymore than I'd cook
>> fresh mozz. *Slice farmers cheese onto good crusty bread spread with
>> good preserves or apple butter or honey... fresh farmers cheese is
>> slightly tangy so goes well with sweet... also goes well with cinnamon
>> raisin bread.
>
>Put cheese slices between two slices of buttered toast cut sandwich
>cornerwise...microwave for 25 - 30 seconds or more depending on MW
>rating. Makes nice hot cheese sandwich. Handle with care.

I would never heat farmer cheese... I also neglected to mention it
goes wonderfully well with crusty pumpernickle and pickled herring and
smoked fish. Pot cheese is heated, never farmers cheese.

> On Thu 02 Dec 2010 09:24:37a, Lou Decruss told us...
>
>> I've got 3/4 pound of farmers cheese with a use my date of January
>> 4th. It's been opened so I don't think the date means much and I
>> should use it asap. So anyone have a favorite way to use it? I'm
>> open to any suggestions. Would it be ok in an omelet or frittata?
>>
>> TIA,
>>
>> Lou

That is what my wife uses for the filling in a cheese babka. She mixes in an
egg and some sugar. Can also be used for cheese Danish.

On 02/12/2010 11:24 AM, Lou Decruss wrote:
> I've got 3/4 pound of farmers cheese with a use my date of January
> 4th. It's been opened so I don't think the date means much and I
> should use it asap. So anyone have a favorite way to use it? I'm
> open to any suggestions. Would it be ok in an omelet or frittata?
>

I haven't had farmer's cheese for years. I used to love it in sandwiches
with lettuce, tomato and mayonnaise.

Lou Decruss > wrote:

> (Victor Sack) wrote:
> >
> > Syrniki (curd or farmer's cheese patties)
> >
> >3/4 pound unsalted curd cheese (farmer's cheese), preferably home-made
> >2 eggs
> >1/2 cup flour
> >1/2 cup sugar
> >1 teaspoon vanilla essence, optional
> >flour for dusting
> >2 tablespoons butter for frying, or clarified butter
> >1 1/2 cups sour cream for cooking
> >confectioner's sugar for sprinkling, if desired
> >
> >Preheat oven to 350 F. Blend together all the ingredients except the
> >egg, sour cream for cooking and butter for frying. On a well-floured
> >board, form mixture with wet hands into round flat cakes about 1/2"
> >thick, 2"-2 1/2" in diameter. Dust with flour. Melt butter in
> >frying-pan and fry syrniki on both sides until golden-brown. Arrange
> >them flat on a buttered oven-proof dish which can be brought to the
> >table, pour the sour cream over them and bake for 15 minutes in a
> >moderate oven. Sprinkle with confectioner's sugar, if desired, and
> >serve with more sour cream.
>
> This looks interesting but where did the eggs go?

Sorry, that was an artefact of something else. The eggs do belong in
the ingredients to be mixed before frying, in this recipe, but they
could be omitted, too.

Victor

On Fri, 3 Dec 2010 23:57:15 +0100, (Victor Sack)
wrote:

>Lou Decruss > wrote:
>
>> (Victor Sack) wrote:
>> >
>> > Syrniki (curd or farmer's cheese patties)
>> >
>> >3/4 pound unsalted curd cheese (farmer's cheese), preferably home-made
>> >2 eggs
>> >1/2 cup flour
>> >1/2 cup sugar
>> >1 teaspoon vanilla essence, optional
>> >flour for dusting
>> >2 tablespoons butter for frying, or clarified butter
>> >1 1/2 cups sour cream for cooking
>> >confectioner's sugar for sprinkling, if desired
>> >
>> >Preheat oven to 350 F. Blend together all the ingredients except the
>> >egg, sour cream for cooking and butter for frying. On a well-floured
>> >board, form mixture with wet hands into round flat cakes about 1/2"
>> >thick, 2"-2 1/2" in diameter. Dust with flour. Melt butter in
>> >frying-pan and fry syrniki on both sides until golden-brown. Arrange
>> >them flat on a buttered oven-proof dish which can be brought to the
>> >table, pour the sour cream over them and bake for 15 minutes in a
>> >moderate oven. Sprinkle with confectioner's sugar, if desired, and
>> >serve with more sour cream.
>>
>> This looks interesting but where did the eggs go?
>
>Sorry, that was an artefact of something else. The eggs do belong in
>the ingredients to be mixed before frying, in this recipe, but they
>could be omitted, too.
>
>Victor

Thanks for clearing it up. Is sound interesting enough to try.

Thanks,

Lou

On 03 Dec 2010 04:06:57 GMT, Wayne Boatwright
> wrote:

>On Thu 02 Dec 2010 09:24:37a, Lou Decruss told us...
>
>> I've got 3/4 pound of farmers cheese with a use my date of January
>> 4th. It's been opened so I don't think the date means much and I
>> should use it asap. So anyone have a favorite way to use it? I'm
>> open to any suggestions. Would it be ok in an omelet or frittata?
>>
>> TIA,
>>
>> Lou
>>
>
>Lou,
>
>I can't offer you any suggestions because I'm unable to find farmers
>cheese in the Pheonix area. Where id you buy yours?
>
>Thanks!

This came from Valli produce. No store is going to have everything a
foodie would want at the best price but these guys come pretty damn
close. But FC isn't hard to find here though. They had some in a
cryovac pack for 6.99 a pound and a pound clamshell for $3.49.

Here's Valli's site with the current sale prices. They've got
imported feta this week for $2.99. They're one of the few places that
always have Kefalograviera and Manchego cheeses. I live in a good
place for a foodie. There's over 100 grocery stores within a 20-30
minute drive including a Penzey's 20 minutes away.

They've got Campari tomatoes for $.78 a pound this week. That's quite
a bargain.

http://www.valliproduce.com/index.jsp

Lou

On Thu, 2 Dec 2010 23:12:29 -0500, "Ed Pawlowski" >
wrote:

>
>
>> On Thu 02 Dec 2010 09:24:37a, Lou Decruss told us...
>>
>>> I've got 3/4 pound of farmers cheese with a use my date of January
>>> 4th. It's been opened so I don't think the date means much and I
>>> should use it asap. So anyone have a favorite way to use it? I'm
>>> open to any suggestions. Would it be ok in an omelet or frittata?
>>>
>>> TIA,
>>>
>>> Lou
>
>That is what my wife uses for the filling in a cheese babka. She mixes in an
>egg and some sugar. Can also be used for cheese Danish.

I had to google babka and then ask the resident polack why she didn't
tell me about. The other suggestions were all good and I'm definitely
going to make the syrniki that Victor suggested but this time around
It'll be babka. Thanks for the ideas to you and all who replied!!

Lou

On 03 Dec 2010 04:06:57 GMT, Wayne Boatwright
> wrote:

>On Thu 02 Dec 2010 09:24:37a, Lou Decruss told us...
>
>> I've got 3/4 pound of farmers cheese with a use my date of January
>> 4th. It's been opened so I don't think the date means much and I
>> should use it asap. So anyone have a favorite way to use it? I'm
>> open to any suggestions. Would it be ok in an omelet or frittata?
>>
>> TIA,
>>
>> Lou
>>
>
>Lou,
>
>I can't offer you any suggestions because I'm unable to find farmers
>cheese in the Pheonix area. Where id you buy yours?
>
>Thanks!

Wayne, I get farmer's cheese at Von's and Albertson's. If you have a
Trader Joe's nearby they carry it also.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
Updated 12/03/10

Natural Watkins Spices
www.apinchofspices.com

On Sat, 04 Dec 2010 09:33:28 -0800, wrote:

> Wayne, I get farmer's cheese at Von's and Albertson's. If you have a
> Trader Joe's nearby they carry it also.

Trader Joe's? Yay! I've never noticed it, so I'll take a closer look
the next time I'm there. Safeway stopped carrying farmer's cheese
years ago and I haven't figured out where to buy it since.

--

Never trust a dog to watch your food.

On 04 Dec 2010 22:30:54 GMT, Wayne Boatwright
> wrote:

>On Sat 04 Dec 2010 10:33:28a, told us...
>
>> On 03 Dec 2010 04:06:57 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Thu 02 Dec 2010 09:24:37a, Lou Decruss told us...
>>>
>>>> I've got 3/4 pound of farmers cheese with a use my date of
>January
>>>> 4th. It's been opened so I don't think the date means much and I
>>>> should use it asap. So anyone have a favorite way to use it?
>I'm
>>>> open to any suggestions. Would it be ok in an omelet or
>frittata?
>>>>
>>>> TIA,
>>>>
>>>> Lou
>>>>
>>>
>>>Lou,
>>>
>>>I can't offer you any suggestions because I'm unable to find
>farmers
>>>cheese in the Pheonix area. Where id you buy yours?
>>>
>>>Thanks!
>>
>> Wayne, I get farmer's cheese at Von's and Albertson's. If you have
>a
>> Trader Joe's nearby they carry it also.
>>
>> koko
>
>Thanks, Koko! We don't have a Von's and our Albertson's doesn't
>carry it, but I've never checked at Trader Joe's, so I'm banking on
>them having it. They're the only place that carries the heavy cream
>I like to use.

I hope you find it there. I use their heavy cream also, it's the best.
koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
Updated 12/03/10

Natural Watkins Spices
www.apinchofspices.com

On 04 Dec 2010 22:27:35 GMT, Wayne Boatwright
> wrote:

>On Sat 04 Dec 2010 08:24:17a, Lou Decruss told us...
>
>> On 03 Dec 2010 04:06:57 GMT, Wayne Boatwright
>> > wrote:

>>>I can't offer you any suggestions because I'm unable to find
>>>farmers cheese in the Pheonix area. Where id you buy yours?
>>>
>>>Thanks!
>>
>> This came from Valli produce. No store is going to have
>> everything a foodie would want at the best price but these guys
>> come pretty damn close. But FC isn't hard to find here though.
>> They had some in a cryovac pack for 6.99 a pound and a pound
>> clamshell for $3.49.
>>
>> Here's Valli's site with the current sale prices. They've got
>> imported feta this week for $2.99. They're one of the few places
>> that always have Kefalograviera and Manchego cheeses. I live in a
>> good place for a foodie. There's over 100 grocery stores within a
>> 20-30 minute drive including a Penzey's 20 minutes away.
>>
>> They've got Campari tomatoes for $.78 a pound this week. That's
>> quite a bargain.
>>
>> http://www.valliproduce.com/index.jsp
>>
>> Lou

>Thanks, Lou. Unfortunately, Valli's is only in IL and I'm in AZ.

I was just funnin with ya dude.

Lou