I prefer to use farmer’s cheese, but don’t worry you can get away with ricotta cheese instead.
I make my own Farmer’s cheese but you can also purchase one in specialty stores.
Farme’r cheese is quite easy to make, ever since I learned how to make it home I don’t buy it any more.
It stores well in the fridge, I had it in the airtight container for several days and it was doing just fine, that being said I recommend consuming it within a week.
How to Make Farmer’s Cheese
Can be prepared ahead of time.
2cups(270grams) pitted cherries, use more if you’d like, they are great to munch on too.
Place cherries in a shallow container, I used aluminum containers and grill on low heat for about 20 minutes, stirring occasionally. You can also do this in your oven on 350-400F
Remove from heat, reserving all the juices, let the cherries cool a bit.
Dumplings/Halusky or in Germany it is called Spaetzle, is type of a pasta.
I love these with chicken paprikash, goulash, with ground poppy seed topping, sauteed cabbage and ham, cheese, variations are really endless.
Today I’ll share with you a very basic recipe adapted from my mom’s recipe.
I hardly measure when I make these, I just go by the consistency of the batter, it should be quite a bit thinner than regular pasta dough and slightly thicker than pancake batter.
Few years back I bought a neat kitchen gadget called