This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 lb Low-fat Cottage Cheese
1 lb Cheese *
1 ea Purree **
2 c Plain Yogurt
* Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without. ) preferably), or use Cream Cheese.
** Use the puree from 2 heads of Roasted Garlic.
Rub the cottage cheese through a sieve into a mixing bowl. With a wooden spoon, or electric mixer, beat the goat cheese and the garlic puree into the cottage cheese. Beat in the yogurt. Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap and unmold onto 8 small plates. Discard Cheesecloth. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired.
Savory Creme: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. Unmold onto a serving platter and allow each diner to scoop off a portion.