I was wandering around the local Fairway market a few weeks ago when I came across some Baked Farmer’s Cheese in their cheese section. It was in a small aluminum tin and I don’t remember exactly what the flavors were, but I think one was walnut and raisin and the other one was similar. Since I had some farmer’s cheese at home and I had never had Baked Farmer’s Cheese, I made a mental note to do some research when I got home and find a recipe.
It ends up that Baked Farmer’s Cheese is a Jewish old-world treat that is often enjoyed as a spread, side dish, or dessert. In reality, for those of us who are on the Specific Carbohydrate Diet, it is very similar to the SCD Cheesecake recipe in Breaking the Vicious Cycle.
There are many different recipes for it on the internet, but I decided to go with one that was posted at kashrut.com , the premier Kosher information source on the internet. Mostly because it looked easy and the most SCD friendly. The only change I made was substituting honey for the sugar. But I should say that I also halved the recipe because it ended up that I only had 4 oz. of farmer’s cheese left. I also didn’t have a small loaf pan, so I substituted a small Corningware baking dish that I had. That’s why it came out flat and square instead of the typical loaf shape.
Here’s what it looked like after I decided to flip it out of the baking dish and onto a plate.
It wasn’t the prettiest presentation, because as you can see, I left it in the oven a little too long. The edges were a bit too brown, but the flavor and texture was incredible. Those extra browned parts were chewy caramelized areas that probably ended up being some of the most delicious parts. It was sweet and creamy with chewy caramelized bits. So good and so easy to make. I would definitely make it again when I’m in the mood for a sweet dessert.
Baked Farmer Cheese Ingredients
8 oz. farmer cheese
1/3 cup honey
1/2 tsp vanilla extract
1/2 tsp lemon juice
sprinkle of cinnamon
Preheat oven to 325 F. Mix the eggs with the honey, vanilla, and lemon juice. Mix in the farmer’s cheese. Pour into a small loaf pan, sprinkle top with cinnamon. Bake for 60 minutes or until firm. Let cool about 15 minutes then enjoy warm. Or refrigerate and enjoy cold.