Talk:Farmer cheese

message: Added recipe for Paneer from the paneer page --BostonMA 00:29, 3 January 2006 (UTC)
thread_title:  Panneer 

message: This is not what I know of as Farmer's Cheese. In Canada, cheese labeled as Farmer's Cheese is white, rennet-cured young cheese. --Rhombus (talk) 20:54, 20 December 2007 (UTC)
replies: text: It's the same way in the upper midwest U.S. I always assumed that what is called "Farmer's Cheese" is just a generic cheese, made using the simplest and most basic cheese-making techniques. Not trying to follow any fancy traditions or create a certain flavor. Thus, it's going to be completely different based on where it's made and who's making it. 69.95.232.207 (talk) 17:26, 15 October 2008 (UTC)

text: In the Northeast US, where the Russian population is present, farmer's cheese frequently refers to quark (Friendship brand name comes to mind). Quark also differs from the description of farmer's cheese. 208.120.172.27 (talk) 18:40, 17 January 2009 (UTC)
thread_title:  Farmer's Cheese in Canada 

message: *Sorry for the bajillion edits. (I'm the one who added the image) I'd like to say that this is its typical form, but I'm not sure. I just know I like it! If anyone can confirm this, I'd like to change the caption to: "Farmer Cheese in its most commonly sold form". Also, it's great melted on a toased bagel with salsa! Thanks --Dagibit 02:57, 21 August 2006 (UTC)
thread_title:  General 

message: The category was changed from cheeses to acid set cheeses.  However, the recipe given for Cow milk farmer cheese uses renet, not an acid (such as lemon, vinegar etc.).  I am restoring previous category.  --BostonMA 02:19, 2 March 2006 (UTC)
replies: text: And yet it clearly belongs in the same category as Cottage Cheese, Quark, and Cream Cheese.  Most of these cheeses can be made without acid, by letting them sit a bit longer, etc.  But they belong together, so I'm changing it back.  --User:zsero 04:23, 2 March 2006 (UTC)
thread_title:  Category 

message: I removed these recipes from the main article since they didn't belong there.  However, in the interests of packrattery, I'm copying them here.
—Steve Summit (talk) 04:17, 4 March 2006 (UTC)
thread_title:  Recipes 

message: Paneer is easily made at home and should be consumed fresh. It stales with keeping and becomes brittle and useless with refrigeration.
INGREDIENTS:
#1 litre or quart full-fat milk
#½ teaspoon (2.5ml) citric acid or 4 teaspoons (20ml) lemon juice
#2 tablespoons (30ml) water
PROCEDURE:
Dissolve the citric acid in water. Bring milk to a boil, stirring continuously. Add the acid solution gradually, while stirring. When the white curds separate from the yellowish whey, switch off the heat. Cover for 3-4 minutes. Drain into a muslin cloth or cheesecloth. Tie up the cloth and hold it under running water. Press out excess water.
From this point, the preparation of paneer diverges based on proposed use. In Mughlai cuisine, the paneer-cloth is put under a heavy weight, such as a stone slab, for two to three hours, and is then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes), will result in a softer, fluffier cheese. Bengali cuisine demands paneer-dough produced by beating the paneer by hand into a dough-like consistency.
*the recipe 3.2 above is the most common way for homemade farmer cheese to be made though out europe, eastern at least... Obrez 05:03, 13 February 2007 (UTC)
thread_title:  [[Paneer]] (Indian farmer's cheese) 

message: I've never heard this term used in the UK. If you used it, people would look at you blankly, or assume you were referring to farmhouse (traditionally made) Cheddar cheese. French Neufchâtel is occasionally available but is never described as 'farmer cheese'.
I'm not sure if British dairy farmers have never made this type of cheese, or if they just call it something else. --Ef80 (talk) 12:34, 14 October 2009 (UTC)
replies: text: I agree, the term "farmer cheese" is not used in the UK. But it does sound like it's more or less the same as cottage cheese (or curd cheese) - but it's not pressed. In the UK paneer would be described as a curd cheese, as would German quark and similar cheeses described here--62.249.233.80 (talk) 21:06, 3 August 2010 (UTC)
thread_title:  Term restricted to North America? 

message: The quark (cheese) and farmers cheese and Fromage frais articles need work to be fully consistent and to clearly distinguish the three (or are some the same but with different names?). Ccrrccrr (talk) 00:36, 1 September 2011 (UTC)
replies: text: Broadly put, I think it's safe to say the sundry quarks and fromages frais have come to overlap each other and are more or less the same kinds of cheese. However, this is muddled further because some of them are now made with rennet, as is (and long has been) farmers cheese, which is cottage cheese with the whey pressed out. Given this, some quarks and fromages frais, but not all, can now be thought of as takes on farmers cheese. When ripened, farmers cheese is Neufchâtel. I can't recall ever seeing farmers cheese, as such, in a European grocery store: When packaged as daily staples in the dairy section, one tends to see these cheeses as either goopy, yoghurt-like fromage frais (sold in plastic tubs, sometimes called fromage blanc, much better than it sounds) and simple white, lightly ripened Neufchâtels which are indeed very much like farmers cheese. As to how the articles might be handled, it comes down to how the sources define and deal with this. Gwen Gale (talk) 19:22, 1 September 2011 (UTC)
thread_title:  vs quark and fromage frais 

message: — Assignment last updated by T.p.amalfitano (talk) 19:55, 27 April 2023 (UTC)
thread_title: Wiki Education assignment: Information Literacy and Scholarly Discourse-2002