Milchig means Dairy in Yiddish
Adapted from Mama Leah's Jewish Kitchen by Leah Loeb Fischer
There's a Jewish saying that goes: If a woman can't make a kugel-divorce her! This may seem a bit overly strict, but it does make clear how strongly some people feel about kugel...So here's my secret special kugel...guaranteed protection against divorce!
1 pound medium egg noodles
6 medium eggs
1 1/2 cups milk
1 cup cottage cheese or pot cheese*
1 cup sour cream
1/2 cup sugar
1 cup raisins (optional)
1/2 cup brown sugar
1/2 cup chopped walnuts or pecans
1 tablespoon cinnamon
Preheat oven to 350 degrees.
Bring a large pot of lightly salted water to a boil. Cook the noodles until just tender, then drain.
While noodles are cooking, beat the eggs in a large bowl. Add milk, cheese, sour cream, white sugar, and raisins. Beat together and then add noodles. Mix well. Pour into a buttered 10-by14-inch pan.
Mix together the brown sugar, nuts, and cinnamon. Sprinkle evenly over the noodles and bake for 1 hour or until center seems to be firm.
Cool and serve warm or at room temperature.
Yield: 10 - 14 pieces.
Advice from Mama:
To freeze for a future occasion: Bake the kugel for 45 minutes, let cool, wrap well and freeze. When ready to use, bake at 350 degrees for another 45 minutes and serve.
*Pot cheese is a type of soft crumbly, unaged cheese. It is very simple to make and also highly versatile making it a very popular cheese but it may be hard to find in stores. Pot cheese is in the midway stage between cottage cheese and farmers. It is somewhat dry and crumbly but with a neutral, creamy texture and is very high in protein. It is most similar to cream cheese, ricotta, and the Mexican queso blanco.
In Austria, Topfen (pot cheese) is another name for Quark.