Liptauer Cheese
Updated June 5, 2024
- Total Time
- 15 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1cup cottage cheese
- 8tablespoons unsalted butter, softened
- 1tablespoon sweet paprika
- Freshly ground black pepper
- ½teaspoon kosher salt, plus more to taste
- 2teaspoons caraway seeds
- 1teaspoon dry mustard
- 1teaspoon chopped capers
- 1tablespoon finely chopped onion
- ½cup sour cream
- 3tablespoons finely chopped chives
- 1baguette, thinly sliced and toasted
Nutritional analysis per serving (10 servings)
214 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 6 grams protein; 264 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With the back of a spoon, press the cottage cheese through a fine sieve into a mixing bowl.
- Step 2
In a mixer fitted with a paddle, cream the butter on medium speed. Beat in the cottage cheese, paprika, a generous grinding of black pepper, the salt, caraway seeds, mustard, capers, onion and sour cream until it forms a smooth paste.
- Step 3
Spoon it into a 1½ -cup bowl lined with plastic wrap. Cover and refrigerate for 2 hours, or until set. Unmold onto a platter and sprinkle with chives. Serve with baguette slices or crackers.
- To make a Liptauer dip, stir an extra ¼ cup sour cream into the paste. Pour into a serving bowl and sprinkle with chives. Serve with crudités.
Private Notes
Comments
Been making this exact recipe from a Time-Life Viennese cookbook for decades. Mixer unnecessary. Sieve the cottage cheese. Cream the butter with a wooden spoon. Combine. Add other ingredients. Best on small squares of pumpernickel or rye.
My Hungarian mother made Liptauer spread using anchovy fillets instead of capers, and putting the ingredients through a meat grinder instead of a sieve. We ate it spread on slices of homemade, very dark whole wheat bread. Sixty-plus years later I still remember it well.
Just revisited this recipe which is great. Want to make it easier? Drain the cottage cheese and then put it along with the rest of the ingredients into a food processor and process to your desired consisitency.
I grew up in Vienna eating Liptauer. Taking the previous recipe comments into consideration, I subbed the cottage cheese for a 50/50 mix of feta and blue cheese. To make up for the mildness of the smoked paprika I had on hand I added 1 tsp Kashmiri chili, also, which I thought did a decent job of substituting for the missing paprika spice kick. The result is a little blue cheese leaning in flavor and as such quite a departure from the Liptauer I am used to, but I'm quite happy with this incidental twist, given the cheese base ingredient shortfall in these parts, i.e. the U S.
Farmer’s cheese works great for this, best approximation that’s also easy to find! Hungarian approved ™️
I have found that the best taste comes from a combination of butter, cream cheese, goat cheese and feta cheese to approximate the taste of the original sheep’s milk cheese which in Austria is called Brimsen, a German version of the original Slovak word of that cheese. I add both anchovies and capers, onion, paprika, caraway and salt and pepper to taste.