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Cheese from cottage cheese, potato yolks

Potato Cheese with Cottage Cheese and Yolks

An original recipe for a potato appetizer! "Potato cheese" only sounds strange — in reality it makes a great snack to go with beer, a hearty bite, and a very simple recipe. You can serve it with cream or sour cream, of course, but it's best enjoyed with a glass of beer and homemade croutons.

Daria ☼

Recipe author

Cheese from cottage cheese, potato yolks

Composition / ingredients

Servings:

Potatoes

100

Cottage cheese

100

Egg yolks

Caraway seeds

0.5

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 11 g

Fats 45 % 14 g

Carbohydrates 19 % 6 g

196 kcal

GI: 100 / 0 / 0

Cooking method

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Potato cheese is very easy to make. Start by peeling the potatoes and boiling them — whole, halved, or however is easiest. I cut mine into strips so they cook faster. Any kind of potato works here, though I buy the firmest, waxy kind; to me those taste best and hold up better in cooking. Salt the cooking water only lightly, since we'll add more salt to the cheese itself. Once the potatoes are boiled, run them through a meat grinder or mash them thoroughly — the key is to leave no lumps. Right away, season the potato mixture with salt and caraway and stir well. Then separate the yolks from 6 eggs, add them to the potatoes, and mix in the cottage cheese. Now the important part: you'll need a cloth bag prepared ahead of time. You can use one made of very tight nylon, but I sewed a few linen ones just for this — they hold in the right amount of moisture. Once the potato-and-cheese mixture is well combined, dampen the bag slightly and pack the future cheese into it. Tie the bag tightly and set it under a weight. After a couple of hours, take out the cheese, slice it, and surprise your friends with a potato cheese that has a wonderfully mild, delicate flavor.