Farmer cheese can be found in most supermarkets. Use as is or infuse it with flavor, such as in this dish. From “Eat Well, Feel Well: Meals to manage Crohn’s diesease, ulcerative colitis, IBS, celiac disease, diverticulitis and other digestive conditions,” serves 6. Gut benefit: If you’re lactose-intolerant, farmer cheese, also known as dry-curd cottage cheese or hoop cheese, is a great substitute for cottage cheese, ricotta, feta, cream cheese and chevre, which all contain lactose.
Ingredients
6 medium beets, preferably in assorted colors, peeled
1 small bunch fresh mint leaves, cut into thin ribbons
1 clove garlic, minced
6 tablespoons extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (about 1 lemon)
2 tablespoons freshly squeezed orange juice
Salt and freshly ground pepper to taste
HERBED FARMER CHEESE 1/2 cup farmer cheese
2 tablespoons white truffle oil (optional)
2 tablespoons freshly squeezed lemon juice
1 teaspoon minced garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
Pinch of salt
Directions
Using a mandoline or a very sharp knife, slice beets paper thin. Put them in a medium serving bowl. Add mint, garlic, oil and juices and mix well. Add salt and pepper, and top with farmer cheese.
Herbed Farmer Cheese: With a fork, mix cheese, truffle oil, lemon juice, garlic, thyme, parsley, tarragon and salt, and mash until well blended. This will keep for 3 days in the refrigerator.
