If cottage cheese and ricotta cheese had a love child, this would be it. Farmer cheese is a soft, unripened cheese that has had most of its moisture pressed out. I grew up eating it by the tub; Eastern Europeans can easily go through a pound of it for breakfast. It’s high in protein—3 grams in just 2 tablespoons—and low in sugar, sodium, and cholesterol. My favorite is topping it with homemade preserves for breakfast, but you can also use it to make lasagna and cheesecake, to fill blintzes and pierogis, in noodle kugel, crumbled into salads, and more. <br /> <br />Excerpted from "The Kefir Cookbook" by Julie Smolyansky, copyright 2018. Reprinted with permission by HarperOne/HarperCollins.

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