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    Kitchen Dictionary: farmer cheese

    In American English refers most often to pressed Cottage cheese, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer cheese may be made from the milk of cows, sheep or goats, with each giving its own texture and flavor. During coagulation the mixture separates into curds (solid) and whey (liquid), then the whey is drained off.[1] Further pressing out of the moisture yields the malleable solid results of pot cheese, whilst even more pressing makes farmer cheese, which is solid, dry and crumbly. There are many kinds of farmer cheese worldwide.

    Ingredient

    Season: available year-round

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    Nutrition Facts

    Calculated for 1 cup (not packed)
    Amount Per Serving %DV
    Calories 104
    Calories from Fat 3 (3%)
    Total Fat 0.4g 0%
    Saturated Fat 0.2g 1%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 10mg 3%
    Sodium 478mg 19%
    Potassium 198mg 5%
    Total Carbohydrate 9.7g 3%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 15.0g 29%

    How is this calculated?

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