Hard time finding them here. Found a few but looking for advice from folks that make it on the stove top in a pan. I can google all I want...

Thanks. Jeff

Jeff, what in the 'ell is it. Sounds Nasty.

German for cooked cheese. Starts with leftover something cheese in the old days. Today its generally cottage cheese and milk on the stove in a pan etc...

White is all I've seen. Generally mild. Great on home made bread and even with dry sausage slices. Great on crackers. We can buy some locally, not cheap and since I tend to have winters off now I would like to make a bunch for the deer lease. We had to buy 2 containers the other day with caraway seed, thats pretty common to put it in, but it can get overbearing taste wise and I'll make it without for sure.

Just leaving to visit Nez in a bit, drop off some salmon and work on threading a muzzle. Playing. Want to see how quite full power Creedmoor loads are with a can on the end.

Well for anyone wanting to try... the one I have going now seems ok.

16 oz drained cottage cheese. Drain and mix in 1 tsp baking soda. Let sit at least 30 minutes. Mix in 2 tbsp flour. Put one stick of oleo or butter in pan, melt on low heat. Add cheese and stir constantly until all curds are melted. Pour in something not plastic, and let cool some. Cover with Saran Wrap and put in fridge until use.

Makes a nice smooth spread mild tasting.

I may add a bit of cornstarch the next go round if its still a bit on the runny side.

I need to call Nez today to catch up.

Well the KOCH bros pronounce it differently.