Post by chief_cook2 on Mar 8, 2004 14:34:28 GMT -6
Yield: 4 Servings
8 c Large-curd cottage cheese
8 ea Egg yolks
1 1/3 c All-purpose flour
1/2 ts Salt
4 tb Sugar
1/2 lb Melted butter
2 c Sour cream
Drain cheese of all moisture by setting it in a colander. Cover with a kitchen towel & weighting it with a can of something. Allow cheese drain undisturbed for 2-6 hrs. Use back of a large spoon to force cheese through a fine sieve. Beat in egg yolks & gradually beat in flour, salt & sugar.
Shape mixture into equal-sized balls. Place cheese balls on a lightly floured surface. Use your hands to form them into 3"-4" long cylinders. Wrap each cylinder separately in wax paper & chill for 30-60 mins. Cut each cylinder into 1" wide rounds.
Melt 4 tb butter in a heavy 10"-12" skillet. Add 6-8 rounds to skillet then fry over medium heat for 3-5 mins. per side until golden brown. Transfer to a heated platter & cover them loosely with foil to keep warm. Fry remaining rounds & add butter to pan as needed.
Serve hot, with a bowl of sour cream & jam or preserves