Make the fresh farm cheese. Slowly bring gallon of full milk, (not ultrapasturized), to 190F degrees in oven, about 4 hours, do not boil. When 190F degrees, stir in cup of lemon juice, half tsp seasalt. When curdled, pour through towel in colander into pan, press curds in solid cheese ball (2 pounds). Save leftover 4 quarts of wey: 3 1/2 quarts to boil potatoes and pierogi, 1/2 quart to make dough.

Make the dough. In dough maker, or by hand, knead 4 cups spelt wheat flour, Tbs lard, fresh farm egg, seasalt, 2 cups (454 ml) warm whey drizzled in with dough hook running till elastic. Let the dough rest one hour while making filling and frying the onions. Spelt wheat flour is the most stretchy, makes super thin dough wrappers. All purpose flour works well, too.

Glaze and Caramelize the chopped onions in large skillet on medium heat in 2 Tbs lard, sprinkled with Tbs granulated garlic, Tbs pepper. Set aside.

Make the filling. Cover cubed potatoes with leftover whey, bring to boil, simmer 30 minutes, drain potatoes in collander, then put in large bowl to cool, save potato wey water to boil pierogi. With potato masher, mash potatoes with carmelized onions, 2 pounds fresh farmers cheese, cup blue cheese, 6 tsp freshly ground peppercorns till free of lumps. Taste to add salt and pepper.

Make the pierogi one plate at a time. Stretch and roll the dough to 1/8 th inch thin on floured board. Use wide, 3” diameter german wine glass to cut 12 circles in the dough, or soupcup to cut 4 large circles. Put heaping teaspoon of filling on small, heaping tablespoon on large circle. Wet outer ring of dough with fingertip, fold and press out air, then close edges. In large pan with hot potato water, immerse small or large pierogi till they float to the top. Drain in colander, cool.

Fry pierogi. Heat large cast iron skillet to medium, add Tbs lard, fry plate full of pierogi 2 minutes per side, cool. Freeze plate full in quart freezer bags. Good for a year. Enjoy.