I found a Hungarian cheese recipe the other day which seems similar to the German obatzda, and decided to make it up. I particularly like the way the raw garlic cuts through the creaminess of the cheese and cream. Good on bread - excellent on toast. If you make your own cheese, it's a good way of using it fresh. Otherwise, use soft curd cheese or cottage cheese, or a mix of the two.
Ingredients: about 500g fresh curd cheese, chopped onion, chopped garlic, paprika, mustard powder, caraway seeds, a few tablespoons of sour cream
Chop your onion and garlic. Beat the sour cream into the cheese. Mix a tablespoon or two of paprika (you can use a lot more than you think!), a couple of teaspoons of mustard powder, and a teaspoon of caraway seeds into the cheese, and then add the onion and garlic.
I'm told this is traditionally made with a Liptauer sheep's milk cheese. However it works well with my own home made cow's milk cheese, and keeps a good few days in the fridge.
Ingredients: about 500g fresh curd cheese, chopped onion, chopped garlic, paprika, mustard powder, caraway seeds, a few tablespoons of sour cream
Chop your onion and garlic. Beat the sour cream into the cheese. Mix a tablespoon or two of paprika (you can use a lot more than you think!), a couple of teaspoons of mustard powder, and a teaspoon of caraway seeds into the cheese, and then add the onion and garlic.
I'm told this is traditionally made with a Liptauer sheep's milk cheese. However it works well with my own home made cow's milk cheese, and keeps a good few days in the fridge.
