Great for kolaches or blintzes, this recipe would certainly have been a farmer’s cheese recipe back in the Old Country. In the States fresh country cheeses like that are harder to come by. Cottage cheese a a reasonable facsimile. Either need to be combined with cream cheese to keep them from weeping. If you’d like a lighter fat version of this, use all cottage cheese/farmer’s cheese and stir in 1/4 cup of tapioca powder.
8 ounces (1 cup) small curd cottage cheese or farmer’s cheese
8 ounces (1 cup) cream cheese
1.75 ounces (1/4 cup) powdered sugar (optional)
1/4 teaspoon vanilla (optional)
Combine all in a small bowl and stir! You can 2 egg yolks if you like a more custard-ish result (assuming the filling is going to be baked).