INGREDIENTS

INSTRUCTIONS

*    Use either fresh, white goat cheese (Motrachet or Boucheron (scrape
off coating of wood ash or buy without.) preferably), or use Cream Cheese.
**  Use the puree from 2 heads of Roasted Garlic.
Rub the cottage cheese through a sieve into a mixing bowl.
With a wooden spoon, or electric mixer, beat the goat cheese and the
garlic puree into the cottage cheese.  Beat in the yogurt.
Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang.
Spoon mixture into molds, wrap an place on rack over a deep plate.
Refrigerate overnight to drain.
Unwrap and unmold onto 8 small plates.  Discard Cheesecloth.
Serve with thin brown bread, toast, or bagels and slices of smoked salmon,
if desired.
  SAVORY CREME:
Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined
colander and refrigerate overnight to drain.  Unmold onto a serving
platter and allow each diner to scoop off a portion.
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip

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