Farmer Cheese Filling (Pierogi Filling)
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This is a filling for Pierogi's. This is absolutely my young daughter's favorite filling. The cheese used for this filling is white, semi-dry, and crumbly like feta cheese.
- Ready In:
- Beat eggs and egg yolks. Add cheese along with lemon juice and salt. Mix well.
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There is a Farmer's Cheese made in New York by the Friendship Cheese company located in (Ta-DA!) Friendship, NY. If I'm not mistaken, they do ship. If not, try contacting your local grocer and have them order for you. BTW, this was my Matka's (Polish for "Mother") family "go to" cheese for ALL their pierogi and pastry filling, INCLUDING their famous crust-less Sernik (Cheese Cake), whose recipe STARTS with 3 pounds of this cheese and 10 eggs. It's so rich that even a 1/16th slice from a 10-inch cake might be too much. Smacznego!Reply
I've finally found someone that doesn't put sugar in their cheese pierogi! I use farmers cheese and mix it with either pot cheese, dry curd cottage cheese or even mozzarella. If you eat your pierogi with butter and onions you may want to try adding finely chopped onion to your filling. I started doing that 30 years ago and it works nicely.Replies 1
This was my first attempt at making the Pierogi's and a filling to go with them. Like you, my children LOVED them! My husband and a friend we had over for dinner that night also liked this recipe. I used ricotta cheese instead of the farmer cheese because I couldn't find the farmer cheese in my town, I also mixed a little mozzerella cheese in with it. I served it with spaghetti and put some of the sauce over the pierogi with a little cheese, it was a hit! Thank you for sharing this recipe with us, I can't wait to try the other fillings as well and make up some of my own, I'm thinking of trying them with pepperoni and mozzerella cheese also, so much you can do with these little things. *Smile*Reply