* 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.