
farmer cheese
Also known as: pot cheese, pressed cottage cheese, dry curd cheese, tvorog, hoop cheese, bakers cheese
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Also known as: pot cheese, pressed cottage cheese, dry curd cheese, tvorog, hoop cheese, bakers cheese
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Unopened, it can last until the expiration date. Once opened, it should be consumed within 5-7 days.
Yes, it can be frozen for up to 3 months, but the texture will become more crumbly and less creamy upon thawing.
Dry-curd cottage cheese, ricotta, or well-drained paneer are the best substitutes.
No, farmer cheese is cottage cheese that has been pressed to remove most of the liquid whey, resulting in a firmer, drier texture.
Yes, it is high in protein and calcium while being lower in fat and calories than many hard cheeses.
Look for signs of mold, a slimy texture, or a very sharp, sour, or off-putting odor.
Absolutely. It is a traditional ingredient in many Eastern European pastries, cheesecakes, and fillings.
It is not lactose-free, but because it is fermented and pressed, it contains significantly less lactose than milk or soft cheeses.
It has a mild, slightly tangy flavor and a crumbly yet moist texture.
farmer cheese is a versatile ingredient found in cuisines around the world. With 160 calories per 100g and 13 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy category with complete nutrition information.
View all dairy →Discover 1 recipes featuring farmer cheese with step-by-step instructions.
Browse recipes →It is made by adding bacterial cultures and sometimes rennet to milk to form curds, which are then drained and pressed.