1 LBS Small Curd Cottage Cheese
½ TSP. Baking Soda
4 TBLS. Butter
8 OZ. Process Cheese, like Velveeta, cubed
2 TBLS. Grated Parmesan Cheese (a little more is good too)
Caraway Seeds
2 TBLS. Milk (optional)

Basic recipe

In a small bowl, mix cottage cheese and baking soda. Let stand at room temperature for one hour. This allows the curds to break down, and melt smooth. Don’t add more baking soda, it will taste funny, and don’t worry if it’s not perfectly smooth after an hour.

In a large saucepan, melt Butter and Process Cheese at medium/low heat. Stir occasionally until completely melted.
Add the broken down Cottage Cheese and Parmesan Cheese, then stir until smooth.
Add in the Caraway seeds (maybe a teaspoon or more) Stir.

If mixture is very thick, add some milk.

Eat with Mein Bauernbrot (No knead German Crusty Bread)

Here are different variations:

1. Turn off stove, then add Beer, 1 Tbsp. Mustard, juice of a half Lemon, granulated Garlic at the end

2. You could also use a half Brie, cubed, instead of Parmesan, and Paprika, but not Garlic

3. Riesling, or Champagne, maybe with with some lemon (no garlic or caraway seeds)

Pour into containers (for serving or storing) and cool. It will get harder

Serve with Rye Bread, Crackers, Pretzels etc.

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