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Ingredients
- 3 lb Dry Cottage Cheese
- 3 whl Large eggs
- 2 tsp Salt
- 3 ounce Cream Cheese
- 1/2 c. Lowfat sour cream
Directions
- Serves Many
- This year The Cook & Kitchen Staff are taking you to Poland to celebrate a Polish Easter. If you had the good fortune of being born into a Polish family, then you're already familiar with the traditional ways a loving, caring Polish family will celebrate the holiday. If not, you can still serve a phenomenal Polish Easter Feast.
- Today's recipe is another of the appetizers you will want to prepare for your Polish Easter Feast as much as a week in advance of the actual meal.
- The Kitchen Staff had never made cheese before we stumbled across this deliciously simple recipe. It's basically a young Farmer's Cheese, and you'll have some fun preparing it. You'll find your homemade cheese is a bit of a curiosity, too, that is a great motivation for the appetite.
- In a large mixing bowl, thoroughly combine the dry cottage cheese with the Large eggs, salt, cream cheese, and lowfat sour cream. (This is no small task, so take your time. The Kitchen Staff started with the potato masher and finished with the large metal spoon.)
- Place the cheese mix in a linen bag and tie the bag up to drip for a day. Gravity removes much of the initial moisture from the cheese.
- Place the bag between two boards and weight the boards. You can use a large stone, or possibly a hand- held weight, to further squeeze the excess moisture from the cheese. Leave to set for 3 to 4 days.
- Remove the cheese bag from the press and let the cheese stand at room temperature to yellow for about half a day. To store, chill in an airtight container after yellowing. Slice into chunks to serve with your boiled Large eggs, pickled herring, and beets, and enjoy.
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