Ingredients
8 oz cottage cheese
8 Tbs unsalted butter
1 Tbs Hungarian paprika
black pepper
1/4 tsp salt
2 tsp caraway seeds
1 tsp chopped capers
1 Tbs finely chopped onions
½ cup sour cream
3 Tbs finely chopped chives
1 tsp dry mustard
Preparation
With a wooden spoon, rub the cottage cheese through a sieve into a mixing bowl. Cream the butter by beating it against the side of a mixing bowl with a wooden spoon. Beat in the cheese, the paprika, a generous grinding of black pepper, the salt, caraway seeds, mustard, capers, onions, and sour cream. Continue beating vigorously with a wooden spoon or by using an electric mixer at medium speed until the mixture forms a smooth paste. If the Liptauer cheese is to be used as a spread, shape it into a mound and decorate it with the chives, or shape it into a ball that may be rolled in the chives. Refrigerate it for 2 hours, or until it is firm. To make Liptauer dip, stir the extra sour cream into the paste with a wooden spoon or beat it in with an electric mixer. Sprinkle the chives over the dip after it has been poured into a serving bowl.
