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Boiled cheese

Boiled Cheese

A delicious appetizer and the perfect addition to your main dishes. Latvian cuisine is famous for recipes that combine a wide variety of ingredients — often in quite unexpected pairings. On top of that, caraway is used in most dishes as a spice, lending the food a distinctive zing. And now I'd like to share with you the recipe for a dish that's interesting not only in flavor but also in how it's made — boiled cheese.

Valeria

Recipe author

Composition / ingredients

Servings:

Cottage cheese

250

Butter

Sour cream

Eggs

Caraway

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 13 g

Fats 52 % 15 g

Carbohydrates 3 % 1 g

194 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Step 1:
Step 2:

Cottage cheese with mold
Step 3:

Put the cottage cheese through a meat grinder
Step 4:

Mix the cottage cheese with salt, sour cream, and caraway
Step 5:

Melt the butter
Step 6:

Add the cottage cheese and cook until smooth
Step 7:

Beat the egg and add it to the cottage cheese
Step 8:

Pour the mixture into a mold
Step 9:

Step 9:

So, first take the cottage cheese and cover it with a lid. It should sit this way for 3–4 days. During this time it will develop a mold, which later gives the dish its characteristic flavor. After that, put the cottage cheese through a meat grinder and add sour cream, salt, and caraway to it. Then transfer everything to a saucepan that already has melted butter in it. Stirring without stopping, heat the mixture over low heat until smooth. Now add the pre-beaten egg and heat it again. Spread the finished cheese mixture into a butter-greased dish and refrigerate it overnight. Once the cheese has set, you can take it out of the refrigerator — the cheese is ready!!!