In Germany, this is known as Koch Kaese. This makes a delicious cheese spread with dark rye bread and beer.

4 cups dry cottage cheese
2 teaspoons caraway seeds
1/2 teaspoon salt
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon cayenne pepper
2 tablespoons butter
1 cup whole milk
1 egg yolk, beaten

Mix cheese with the seasonings; cover with plastic wrap and a lid, and put in a warm (70 degrees F) place. Let it ferment for 3 to 4 days, stirring once each day.

Warm the butter in the milk, stir in the cheese, and cook gently about 10 minutes. Put into a blender or food processor and blend until smooth. Add the egg yolk and blend again so that it will be slightly glossy. Scoop mixture into a bowl and cover with plastic. Refrigerate until needed. This will keep up to 2 weeks.

Makes about 4 cups.