Cheese confusion

[Bobbedazzler]

Hi all - me again!

I wonder if you can help, I'm based in the UK and just wondered if anyone could tell me the UK equivalent to farmer cheese or pot cheese?

Thanks


Jo x

[Zer]

Here are some snippets from a site discussing making pirogi (a Polish pastry with sauerkraut and potatoes) that might help you find - or make - a comparable ingredient:

...a UK equivalent might be feta cheese...

put large curd cottage cheese in a coffee filter placed over a sieve overnight in the refrigerator. The whey will separate from the milk solids. Voila! Farmer's cheese.

I have seen farmer's cheese as an ingredient. Now, please describe the "farmers" cheese. When my grandma said farmers cheese, she used a VERY dry pot cheese, that was sold by the butcher shop, but you could still buy in block form at the local supermarket.

I remember busha calling cottage cheese "pot cheese".
she would wrap large curd cottage cheese in cheesecloth and squeeze to remove the liquid. This is how I do it also and it works great.

sometimes they refer to it as "hoop cheese " also ( exes grandmother was ukranian, used farmers cheese alot. If you cant find it anywhere- she used to drain large curd cottage chees and use it after draining it in cheesecloth to remove all excess liquid.

You can make your own "farmers cheese". Just take a screen/strainer, line it with cheese cloth, and put the cottage cheese on the cheese cloth. Most of the liquid will drain out and make it dryer = farmers cheese.

[Bobbedazzler]

Oh yes that's very helpful, thanks very much.

[bluelips]

love cheese

[DEBI IN OHIO]

I Live in the USA and I have never seen either one LOL