Cheese filling for pierogis
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Dry cottage cheese or about 4 cups each |
| 2 | Yolks, beaten | |
| 1 | pinch | White pepper, ground |
| 2 | pounds | Dry ricotta cheese |
| 1 | Egg, beaten plus | |
| ½ | teaspoon | Salt |
Directions
Using a grinder or food processor, fitted with a metal blade, process cheese. Do not puree or process too fine. In a large bowl, combine cheese, egg and egg yolks, salt and white pepper.
Stir to combine.
Makes about 4 cups, or enough to fill 40 to 45 pierogies.
Polish farmers make thier own cottage cheese from curdled milk Published in HPBooks "POLISH COOKING" ISBN 0-89586-272-7
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