Farmer's cheese is real easy to make - it ends up similar to cream cheese but it's lighter in fat and calories.
Start out with some good yogurt (organic, and with live active cultures for a healthy tummy!), and put however much you want (usually about 16 oz) into some cheesecloth (usually a tubey-sock-like shape) and hang it from your kitchen faucet or over the sink in general. Let it sit for 14-16 hours so all the whey can drip through.
After that's done, take it out and enjoy on a fresh, homemade bagel :)
(It stores well in the fridge in a covered container for 2-3 weeks)
Start out with some good yogurt (organic, and with live active cultures for a healthy tummy!), and put however much you want (usually about 16 oz) into some cheesecloth (usually a tubey-sock-like shape) and hang it from your kitchen faucet or over the sink in general. Let it sit for 14-16 hours so all the whey can drip through.
After that's done, take it out and enjoy on a fresh, homemade bagel :)
(It stores well in the fridge in a covered container for 2-3 weeks)
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