Körözött – Hungarian cheese spread

by | Sep 3, 2014 | Misc

The main ingredient of körözött was originally Liptauer or liptói túró, a sheep-milk based cheese. Liptó was a county of Hungary until the end of WWI. Liptó got disannexed from Hungary in 1919, and now it’s part of Slovakia. Though we lost Liptó, we never stopped eating körözött.

In our days körözött is made with ship’s milk cheese, or sheep’s milk cheese and cottage cheese fifty-fifty, but there are many who just use cottage cheese. If you choose sheep’s milk cheese, don’t add salt because it’s salty enough to make a tasty spread. Main spices are caraway seeds that give its unique taste and sweet ground paprika that turns its colour into nice orange. To make the cheese spread soft and smooth, it’s necessary to combine with butter or sour cream.

Körözött - Hungarian cheese spread
Körözött – Hungarian cheese spread – photo: zserbo.com
To read the recipe, become a member or log in.
Log in Join Now


Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

Pin It on Pinterest