Cottage Cheese German Style
"Growing up we had a neighbor from Germany that used to make this. What makes this unusual is the preparation. I don't know what it's called, but I know she used it as a dip & a dressing. It's great as a topping for baked potatoes, or with raw veggies, good bread etc. She'd have it in the evening as a snack with her glass of wine that she put Sweet Woodruff (a flower/ground cover she grew in her garden) leaves in, (also a German tradition). This is really nice to have on hand. Her original recipe called for MSG, which I omit. You can put in any amounts of your favorite seasonings, I think she just added her favorites or whatever she was in the mood for. However the caraway seeds are a desirable flavor addition which demand that this sits a bit to soften the seeds. Otherwise, it could be used right away, or kept on hand in the fridge through the week. You can also add green onion, or anything else that strikes your fancy."
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
5-10
ingredients
- 1 (16 ounce) container cottage cheese
- 1 1⁄2 teaspoons caraway seeds
- 1 teaspoon garlic powder or 1 teaspoon garlic salt
- 1 teaspoon lemon pepper
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon dill weed
- 1 teaspoon instant minced onion (or more of fresh)
- 1⁄2 teaspoon celery seed
directions
- Put 1/4 of the cottage cheese into a wire strainer, & with a spoon press the cottage cheese through the strainer into a bowl, proceed until you have pressed all of the cottage cheese through the strainer.
- Add your herbs & spices.
- Let set covered in the refrigerator for an hour or two or until the caraway seeds have softened.
- Use as you like.
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Reviews
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Wow, what a flashback.. when I was in HS I worked in a deli/party store with a German gal who would do something similar to this to have for breakfast with plain toast and coffee. Often over the years I would make it like she did - just adding chopped onion and s/p. This recipe really kicks up the flavors though! Loved it, especially since I had everything in the spice CUPBOARD, lol.. (except caraway, which I don't care for anyway).. This is really good, and best when allowed to sit in the fridge for a few hours to let the flavors blend.. I'm glad I stumbled upon this.. (I was actually here in zaar doing a search for recipes using cottage cheese, that's how I found this).. this is such a great site. Thanks for posting this..
RECIPE SUBMITTED BY
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I love cooking, and have for as long as I can remember, (of course it goes with-out saying that I also love to eat). I guess I come by it honestly, as the majority of cooking I learned from Grandma, & my Dad (who learned from her). My Dear Grandma just passed away this past week (7/16/08), I have a few of her recipes posted on here, I hope people are inspired to try her Lead Cake & Cranberry Salad in her honor. I wish I had more of her recipes to share here, but those were my 2 favorites, which is why I made sure I had at least as those 2 recipes years ago. I was just recently showing my 13 yo son the first recipes that I ever created and wrote down, my first when I was approx. 8. My son loves to cook as well, so he also created a profile on here as well, (fawndog, don't ask me what it's supposed to mean lol) and has had fun posting recipes, particularly from an authentic civil war cookbook that we have. I am more of a "dump cook" rarely measuring, so I have had to start paying more attention to amounts and steps in case I create something I want to post on here. My family calls me the "Condiment Queen" since my refrigerator is mostly full of condiments, I would actually be embarrassed if I counted how many bottles & jars I have, & actually admitted it! Is there such a thing as condiment addiction? I wonder. Anyway, I love to use my variety of condiments when I cook, which I sometimes find difficult when sharing recipes on here, because many of the things I use are obscure, gourmet, & hard to find, because of this, some of my best recipes I don't feel I can even put on here. My recipes range from complicated, unusual ingredients, to pleasantly understated & simple, (kind of like me when I think about it) & could even be said to be closer to ideas, then even recipes lol. I love to make jelly, I have recently discovered that I Can bake, and have always appreciated spices, it took me a lot of years to realize more isn't Always better lol, (although my spice cabinet is also an entire kitchen cupboard so maybe I haven't learned that). I have probably created thousands of recipes as I have cooked over the years, but have not formally documented them, until now. The only time I follow a recipe exactly with-out messing around with it, is on here, so I can give fair reviews, if I do change things I try to be specific about what I changed. I hope you enjoy my recipes, if you have any requests, I have a fairly large collection of cookbooks from all over the country as I have inherited family member's cookbooks who traveled a lot. (Although, with the internet, you can find most anything now-a-days anyway). I find that I am really enjoying "Zaar", what a great community of people, it's fun to share recipes, see what ideas people come up with when adapting to suit their tastes, and of course getting reviews makes it even more fun. Although my pet peeve on here is when people give a lower rating when they seem to like the recipe with no explanation of why, OR change something in the recipe and then give it a low rating, duh! Please if you run across my recipes and try them, but aren't a member, please come back and sign-up real quick and leave me a review! :o)
Please visit my web-site to find out more about me & what I "do" lol.
http://www.LightBeyondTheVeil.com
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