Polish Easter Cheese
List of Ingredients
3 pounds dry cottage cheese
3 whole eggs
2 teaspoon salt
3 ounces cream cheese
1/2 cup sour creamRecipe
In a large mixing bowl, thoroughly combine the dry cottage cheese with the eggs, salt cream cheese, and sour cream. (This is no small task. You might start with a potato masher and finish with a large metal spoon.) Place the cheese mixture in a linen bag and tie the bag up to drip for a day. Gravity removes much of the initial moisture from the cheese. Place the bag between two boards and weight the boards. You can use a large stone, or a hand held weight, to further squeeze the excess moisture from the cheese. Leave to set for 3-4 days. Remove the cheese bag from the press and let the cheese stand at room temperature to yellow for about a half a day. To store, refrigerate in an airtight container after yellowing. Slice into chunks to serve, if desired.
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