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| What You Need: |
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3 pounds large-curd cottage cheese, drained in cheesecloth overnight
2 pounds cream cheese, at room temperature
1 cup peeled and diced yellow onion (¼-inch dice)
1 teaspoon caraway seeds, ground in a spice grinder cloves garlic, peeled and crushed
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
½ cup sour cream
3 tablespoons Hungarian paprika
Salt to taste (optional)
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| How To Cook: |
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1. Place some cheesecloth in a large colander and pour in the cottage cheese.
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2. Tie up the ends of the cloth so that you have a bag you can hang over a bowl overnight.
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3. You want to drain the whey from the cheese.
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4. The next morning, mix all ingredients except the cottage cheese, paprika, and optional salt.
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5. Mix well and then fold in the paprika and cottage cheese. Do these gently, as you want the spread to have some texture.
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6. Taste for salt and add if desired.
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