Cheese Filling For Pierogis Recipe
Yield: 40 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Dry cottage cheese or about 4 cups each,
2: Yolks, beaten
1 pinch: White pepper, ground
2 lbs: Dry ricotta cheese,
1: Egg, beaten plus
1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Ethnic