Reviewed: Sep. 6, 2011

You can make your own cottage cheese. Buy a half gallon of buttermilk. Cook it on low till you can spoon out curds.(It takes maybe 2 hours). Cook on high just till it boils, take off heat and let it stand for 3 hours. Use a colander with small holes to seperate the cheese from the juice. Ready to use. I also use milk instead of water for the dough.

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Reviewer:

bandjmommy

Reviewed: Jun. 1, 2011

my family has been making perogies for forever and this recipe gives me a different edge. I will use this again. I always make hundreds at a time foe all my family. They love them

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Reviewer:

nanciluv26

Reviewed: Mar. 20, 2011

I don't know if all perogy recipes are like this one but if they are I will probably never make perogies again. I found the dough incredibly hard to roll out. Very stiff. It tasted okay but not really worth the effort it took to make them...

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Reviewer:

ANN7258

Cooking Level: Expert

Home Town: Portage La Prairie, Manitoba, Canada

Living In: Stonewall, Manitoba, Canada

Reviewed: Jan. 7, 2011

I switched up the filling a little (using what I had on hand- leftovers) and these were pretty darn good. Can never have too much cheese though!

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Reviewer:

SNOOT9

Reviewed: Dec. 9, 2010

My family has made the cottage cheese perogies for years. We also make them with stewed prunes. The pasta, sweetness of the prunes and melted butter drizzled over....yum.

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Reviewer:

kpandolfi

Reviewed: Nov. 18, 2010

These are perfect!!! Just like my Mennonite grandma used to make. The only change I made was blending 1/2 of the cottage cheese mix with 2 tablespoons of cream and 1/2 tsp of pepper until creamy and then combining it with the other 1/2 of the cheese. These are amazing served with a cream gravy and strawberries. So good!

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Reviewer:

candygirlclw

Reviewed: Oct. 6, 2010

After making, I had to call my grandma and ask what I did wrong because they didn't taste "right" (the way she makes them and I'm used to). Use milk instead of water in the dough. It makes a world of difference. Also, our family boils them them fries them in butter and then boils them again in some milk or cream (depending on how healthy-ish we are feeling). I love them fried in lots of butter then covered in warm cream as a treat. If I'm particularly lazy, I won't even fill them, I will make the dough, cut it and fry it in butter, then add the fried dough pieces, cottage cheese and warm milk in a bowl and eat :D

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Reviewer:

BeachBabe36

Cooking Level: Intermediate

Home Town: Red Deer, Alberta, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Jul. 26, 2010

This is an awesome recipe! Salt generously! Love it.

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Reviewer:

mediamst

Reviewed: Jun. 5, 2010

A lot of work but well worth it. I used the whole egg instead of just the yoke, then I blended the cottage cheese and egg together so it was smoother. I boiled them till they floated then set aside to drain then I fried them till lightly brown on both sides. I also made patato ones. just boiled the patato mashed it up threw in a little milk, oregeno and basil and salt to taste. I liked the cheese the best though.

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