Germans call this Koch Kaese, which Lizzie Kander translates as “boiled cheese” and Irma Rombauer as “cooked cheese.” It’s an easy way for the home cook to “ripen” cottage cheese or pot cheese, domestic or commercial. Because you will add whole milk to the cottage cheese, start with dry cottage cheese. The fermentation with caraway and paprika makes a delicious cheese spread with dark rye bread an
