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Sauteed Cottage Cheese - Poland

appetizers, cheese, polish

2 lb cottage cheese
2 tablespoon butter
2 egg yolks
1 salt
1 caraway seeds

Crumble pressed cottage cheese in bowl. Cover and let stand 1 to three days in warm place until the cheese ferments. Mix and cream cheese every day. When the cheese begins to pull, place in pan and cook short while: melt butter in pot, place cheese and saute on small flame mixing constantly until cheese melts. Season with salt, add caraway seeds. Egg yolks may be added to hot cheese. Add egg yolks and stir vigorously. Pour seasoned hot cheese on deep plate and cool. Serve with bread. The hot cheese may be spread on bread. _Polish Cookbook_ , Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 08 Apr 97 National Cooking Echo Ä

Yield: 8 servings

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