Blood Type Diet Recipe

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Farmer's Cheese

• 5 quarts buttermilk, low fat
• water
  
  Utensils:
  
  
• cheesecloth
• strainer

• 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.
  
  Note:
  
  
• 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.
  
  Additional comments:
  
  
• 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!