|3 pounds||Dry Cottage Cheese|
|3 ounces||Cream Cheese|
|½ cup||Sour Cream|
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, which is a great motivation for the appetite.
In a large mixing bowl, thoroughly combine the dry cottage cheese with the eggs, salt, cream cheese, and 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 mixture 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 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, refrigerate in an airtight container after yellowing. Slice into chunks to serve with your boiled eggs, pickled herring, and beets, and enjoy.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Mar 20, 1999, converted by MM_Buster v2.0l.
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