About Liptauer… Part 1 From 2

Liptauer: Curd cheese is mixed with paprika, salt, caraway seeds, finely chopped chives or onion, if necessary with finely chopped sour gherkins, capers or garlic. The fat content is increased with butter, sweet or sour cream (Lotte Hanreich, Edith Zeltner).

A simple preparation, as described in dienieren & trinken, special edition 1981: Slightly squeeze the curd in a crockery rind, mix well with the soft butter or light butter using a mixer (dough hook) until the mixture is quite smooth. Finely chop the capers and dice the onions. Mix both into the curd mixture.

Season with salt, bell pepper and paprika powder, garnish with finely diced red bell pepper and refrigerate for about three hours.

Afterwards… To the different views…

So my family liptauer still:

Rub off light butter, add the cottage cheese, mix well (there should be no more margarine brockls). Chop the onion very finely, mix in together with the other spices. The mass of sweet paprika is usually adjusted to the color of the final product: it should be a clear salmon pink.

Industrial Liptauer is almost always made without quargel. In many recipes, brimsen is taken instead of it (or even instead of the pot). There is even an industrial Liptauer with Brimsen (made by Mrs. Wojnar).

Often instead of quargel or additionally anchovy paste (1 tsp.) is used.

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