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Cooked Caraway Cheese
In Germany, this is known as Koch Kaese. This makes a delicious cheese spread with dark rye bread and beer.
4 cups dry cottage cheese
2 teaspoons caraway seeds
1/2 teaspoon salt
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon cayenne pepper
2 tablespoons butter
1 cup whole milk
1 egg yolk, beaten
Mix cheese with the seasonings; cover with plastic wrap and a lid, and put in a warm (70 degrees F) place. Let it ferment 3 to 4 days, stirring once each day.
Warm the butter in the milk, stir in the cheese, and cook gently about 10 minutes. Put into a blender or food processor and blend until smooth. Add the egg yolk and blend again so that it will be slightly glossy. Scoop mixture into a bowl and cover with plastic.
Refrigerate until needed. This will keep up to 2 weeks.
Makes about 4 cups.
