Recipes > Cheese > Koch Kaese (Boiled Cheese)

Koch Kaese (Boiled Cheese)


  • 1 quart of fine cottage cheese
  • 1 saltspoon of salt
  • 1/4 saltspoon of caraway seed
  • yolks of 2 eggs
  • 1 even tablespoon of flour
  • about 1/2 cup of cold milk
  • lump of butter, about the size of an egg


Press cottage cheese through a coarse sieve or colander and set it away in a cool place for a week, stirring it once or twice during that time; when it has become quite strong, stir it smooth with a wooden or silver spoon; add salt and caraway seed, the yolks and flour which has been previously dissolved in the cold milk; stir the flour and milk until it is a smooth paste, adding butter; add all to the cheese. Put the cheese on to boil until quite thick; stirring occasionally; boil altogether about one-half hour, stirring constantly the last ten minutes; the cheese must look smooth as velvet. Pour it into a dish which has been previously rinsed in cold water. Set it away in a cool place; to keep it any length of time, cover it with a clean cloth which has been dipped in and wrung out of beer. This cheese is excellent for rye bread sandwiches.


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The International Jewish Cook Book (1919).

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