I bet I can find this at Market Street... kinda like a Whole Foods, but much more intimate. I will try and keep my eye out for it because this dish just seems to easy to pass up without giving it a try.
Thanks for posting it!
Farmer's Cheese must be very popular or otherwise everyone around here is making this recipe. The stores I asked if they had it were gone except for third one who had only 1/2 lb. left. Hope this is enough and never knew I would have hard time trying to locate it. Well, it is in the fridge and will try this evening. amy, can you believe what you started? Keep remembering, you got us all interested! Oh, and thanks for sharing. Your grandma would be proud.
Farmers cheese also makes a great filling for blintzes. It's faintly sweet so some might prefer pot cheese on their buttered broad noodles.
Now if are going to talk about blintzes for you should go to a Russian store for the farmers cheese. They sell this absolutely amassing farmers cheese, called Tvorog in Russian. It is sweet, I mean really sweet, there are some varieties, like raisin, or chocolate. It is to die for. Strongly recommend to check it out if you want to make blintzes. It is good by it self too, or on a roll with a cup of tea. Kids especially like it.
Disclaimer: I would not use for the dish mentioned above.
However there is sweet noodle kugel you can make with it, yum.
Now if are going to talk about blintzes for you should go to a Russian store for the farmers cheese. They sell this absolutely amassing farmers cheese, called Tvorog in Russian. It is sweet, I mean really sweet, there are some varieties, like raisin, or chocolate. It is to die for. Strongly recommend to check it out if you want to make blintzes. It is good by it self too, or on a roll with a cup of tea. Kids especially like it.
Disclaimer: I would not use for the dish mentioned above.
However there is sweet noodle kugel you can make with it, yum.
Amy,
This sounds very interesting, but having never made it or eaten it before, could you give me a hint about how much CC you are talking about?
Also, why does is have to be cold?
Thanks,
Mozart
No specific amounts. I just toss a handfull or two of egg noddles into boiling water & after draining, adding butter & salt, spooning in the cc. I just like the combo of the cold CC & has to be hot noodles. By the time you mix the cc into the noodles the cc has almost turned room temp. That's okay too. Just a matter of taste.
So.......... about how much CC would you add for a handfull or two of noodles?
Mozart