Everyone knows my life revolves around food. Lunch is one of my favorite meals and I love to get creative with sandwiches, pitas, grilled anything… I actually welcome a challenge.
A couple of weeks ago, a MOMables subscriber emailed me to ask me what she could do with farmer’s cheese. Her neighbor has goats and gives her a container almost every week. She mentioned that she has grown tired of the plain flavor and texture.
My grandmother, was a HUGE fan of farmer’s cheese. It’s a soft white cheese made from goat, sheep, or cow’s milk that has a lot of live bacteria; therefore, loaded with good for you properties. She used to make an herb version but sadly, I never wrote it down. After days of scouring Google and purchasing over 6lbs of farmers cheese, I found a recipe that is worth sharing. It was…heavenly.
- 1/3 cup farmer cheese
- 3 tablespoons nonfat plain yogurt, preferably Greek
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon coarsely chopped fresh flat-leaf parsley
- 3/4 teaspoon coarsely chopped fresh thyme
- 1/8 teaspoon coarse salt, dash of pepper
Stir cheese and yogurt in a small bowl until smooth. Stir in lemon juice and herbs. Season with salt and pepper; stir. Cheese spread can be refrigerated in an airtight container up to 1 week.
Spread over your favorite bread slices and sandwich it up! It’s delicious with thick slices of ripe tomatoes and turkey.