Roasted Garlic Cheese - Garlic Coeurs a La Creme

• 1 lb low fat cottage cheese
• 1 lb boucheron cheese (scrape off coating of wood ash or buy without, preferably) or 1 lb cream cheese
• 2 heads roasted garlic, pureed
• 2 cups plain yogurt
• salt, to taste
• fresh ground black pepper, to taste

1. Rub the cottage cheese through a sieve into a mixing bowl.
2. With a wooden spoon or electric mixer, beat the goat cheese and the roasted garlic puree into the cottage cheese.
3. Beat in the yogurt.
4. Season to taste with salt and freshly ground black pepper.
5. Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang.
6. Spoon mixture into molds, then wrap and place on rack over a deep plate.
7. Refrigerate overnight to drain.
8. Unwrap and un-mold onto 8 small plates.
9. Discard cheesecloth.
10. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired.
11. Note: lacking coeur a la creme molds, spoon mixture into a cheesecloth-lined colander and refrigerate overnight to drain.
12. Un-mold onto a serving platter and allow each diner to scoop off a portion.

cottage cheese, boucheron cheese, garlic, plain yogurt, salt, fresh ground black pepper

Taken from www.food.com/recipe/roasted-garlic-cheese-garlic-coeurs-a-la-creme-6592 (may not work)