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Substitutes for Farmers Cheese in Baking & Cooking

7 Best Substitutes for Farmers Cheese

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Farmers cheese is mild and crumbly, used in pierogies, blintzes, and cheesecakes for its unique texture. These seven substitutes cover sweet and savory uses, each suited for different dishes and textures.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Cheese Alternatives, Substitutes
Cuisine: Eastern European-Inspired, General
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Ricotta Cheese drained if very wet, slightly sweeter, wetter
  • 1 cup Cottage Cheese drained, tangier with visible curds
  • 1 cup Quark smoothest match, no draining needed
  • 1 cup Pot Cheese drier, crumblier, similar flavor
  • ¾ cup Cream Cheese richer, denser, less tangy
  • 1 cup Paneer crumbled, firmer, less tangy
  • 1 cup Greek Yogurt well-strained for at least 1 hour, tangier, looser

Equipment

  • Fine-mesh strainer To drain ricotta, cottage cheese, or Greek yogurt
  • Cheesecloth To drain ricotta and Greek yogurt thoroughly
  • Food processor To smooth cottage cheese for certain uses

Method
 

  1. Drain ricotta cheese for 30 minutes through cheesecloth if a firmer texture is needed.
  2. Press cottage cheese through a fine-mesh strainer for at least 15 minutes to remove excess moisture.
  3. Use quark straight without draining or adjusting ratios, ideal for Eastern European dumplings and desserts.
  4. Mix pot cheese with a tablespoon of sour cream to soften if too dry for your recipe.
  5. Use ¾ cup of cream cheese for every 1 cup of farmers cheese needed; thin with milk if too dense.
  6. Crumble paneer finely and add a splash of milk to soften for filling recipes.
  7. Strain Greek yogurt in cheesecloth-lined fine-mesh strainer for at least one hour before using.

Notes

Drain ricotta before use to prevent overly wet filling that can seep during cooking.

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