savory farmer's cheese

How To Make Farmer's Cheese & 5 Ways To Use It

Made with buttermilk without the intensive labor known to our grandmothers, this fresh farmer's cheese is a mild cross between ricotta and cream cheese.
Course Condiment
Cuisine Bosnian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Calories 2kcal
Author Jas


  • 4 small cartons of your favorite brand buttermilk 1/2 pint or 8 oz. each
  • large pot
  • water


  • Place the buttermilk cartons into a large, deep pot. Add hot water up to the part where the sides of cartons start to fold.
  • Bring to a boil, reduce the heat and simmer (gently boil, bubble) for 45 minutes.
  • Remove pot with buttermilk cartons from the heat and let cool down. Gently remove the cartons from the water and cool completely in the refrigerator, preferably overnight.
  • Place a fine-mesh sieve over a pot to catch the whey, if desired. Open the cartons by unfolding the top (or cut with scissors) and slowly empty over the sieve. Let drain for a few minutes. For dryer cheese, drain longer.
  • Transfer the farmer's cheese into an air-tight container. Store in a refrigerator for up to two weeks.


5 simple ways of using the farmer's cheese, just to get you inspired:
  1. Drizzle with honey and top with fruit for a delicious snack.
  2. Mix in sliced green onions, olive oil, salt, and pepper. Serve with crackers or crusty bread for an appetizer or as a country-style salad (substitute the cottage cheese).
  3. Use as the filling for lasagna, pasta shells, ravioli, or pierogies.
  4. Blend with yogurt, sour cream, or mayonnaise as a base for a dip.
  5. Use it as a spread for sandwiches, wraps, and pitas.


Calories: 2kcal | Sodium: 4mg