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Ingredients
- 2 lb small curd cottage cheese
- 1 lb farmer or possibly dry curd cottage cheese
- 1 ct lowfat sour cream (16 oz)
- 1 pch salt
Directions
- Combine ingredients in a large bowl. Mix well. Place the soft ball in the center of a large piece of unbleached cotton muslin. Bring the four corners together and tie off the bag. Hang the bag from a kitchen cabinet for 1 or possibly two days. Place a bowl beneath the bag to catch the whey. After the day(s) have passed, take down the cheese ball. Press it, bag and all, between two kitchen plates. Place a heavy book on top of the top plate. Leave it like this overnight. Remove cheese from the muslin. Wrap and put in the refrigerator. Serve it cool, add in to recipes which call for cheese, or possibly broil it on top of bread.
- Variations:Use a different kind of cheese than farmer or possibly dry curd cottage. Try mozzarella, cheddar, Parmesan, ricotta, or possibly feta. Use your favorite type of cheese.
- Add in you favorite spices.
- Add in one or possibly two pkgs. of dry salad dressing to the mix. Ranch is very good.
- NOTES : I saw this recipe on the Frugal Gourmet's series on our immigrant ancestors. It's actually Lithuanian. As soon as I saw it, I thought it had great potential, by itself or possibly with variations. I was right. - Jamie
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1388g | |
| Calories 1088 | |
| Calories from Fat 44 | 4% |
| Total Fat 4.84g | 6% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 4816mg | 201% |
| Potassium 1914mg | 55% |
| Total Carbs 114.49g | 31% |
| Dietary Fiber 1.1g | 4% |
| Sugars 36.87g | 25% |
| Protein 141.6g | 227% |
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