Cottage Cheese - Farmer's Cheese question. I just saved CharlieD's Russian Cheese Babka recipe - I will be making a Ukrainian Cheese "Cake" (seems they are more like pies) so I will also make Charlie's Babka. He hasn't led me astray yet!
I have a question about farmer's cheese - I understand that the Ukrainian and Russian farmer's cheese is much higher in fat content than what we have. What is the Ukrainian fat content Charlie - any idea? I always take a good normal fat cottage cheese, drain it well through a strainer and then finally press it through. Works well for me and folks seem to like the cheese cakes/pies but what do we know?
My container of cottage cheese says 4% fat minimum. Sound right? I'm wondering about making cottage cheese from buttermilk - the instructions I have are easy but my buttermilk says 3.5% fat. Anybody made cottage cheese this way? Can I just add some heavy cream to the buttermilk to increase the fat content before I start?
CharlieD - does it make any difference? Is 4% fat enough for Ukrainian and Russian cooking. I'm going to make your babka so keep me on the right path!