Recipes from Germany and Austria :: German and Austrian Vegetable Side Dishes
In Germany, this is known as Koch Kaese. This makes a delicious cheese spread with dark rye bread and beer.
4 c. dry cottage cheese
2 tsp. caraway seeds
1/2 tsp. salt
1/4 tsp. Hungarian sweet paprika
1/8 tsp. cayenne pepper
2 Tbsp. butter
1 c. whole milk
1 egg yolk, beaten
Mix cheese with the seasonings; cover with plastic wrap and a lid, and put in a warm (70 degrees fahrenheit) place. Let it ferment 3 to 4 days, stirring once each day.
Warm the butter in the milk, stir in the cheese, and cook gently about 10 mins. Put into a blender or food processor and blend until smooth. Add the egg yolk and blend again so that it will be slightly glossy. Scoop mixture into a bowl and cover with plastic.
Refrigerate until needed. This will keep up to 2 weeks.
Makes about 4 c..
