Name: Pressure Cooker Lokshen Mit Kaese {Jewish Noodles & Cheese}
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 6 servings
Ingredients: 1 pound Elbow Macaroni ((or Egg Noodles)); 3.5-4 cups Fresh Water; 1 pound Pot Cheese ((Farmer, Ricotta, Cottage Cheese)); 2 Tablespoons Sour Cream (optional); 1 Tablespoon White Sugar (or to taste); 1/2 teaspoon Ground Cinnamon (or to taste); 1 teaspoon Sea Salt (or to taste); 1/4 teaspoon Freshly Ground Black Pepper (or to taste)

Pressure Cooker Lokshen Mit Kaese {Jewish Noodles & Cheese} is a dish many Jewish kids enjoyed growing up. It is a simple comfort type recipe.

Pressure Cooker Lokshen Mit Kaese {Noodles and Pot Cheese}

Pressure Cooker Lokshen Mit Kaese {Noodles and Cheese}

Interestingly enough, I grew up with my Grandma Rose’s Jewish Kugel and more Kugle and more Kugel.

This Pressure Cooker Lokshen Mit Kaese recipe, dates back to the early 1900’s, I believe.

You might have heard this dish referred to as Creamettes and Cheese.

What is Lokshen Mit Kaese?

Lokshen Mit Kaese means Noodles with Cheese.
It is made with Egg Noodles or Elbow Macaroni, Pot Cheese, Farmer Cheese or even Cottage Cheese.
In homes of Eastern European Jews, this was a staple. A quick, easy and cheap meal, which is delicious and filling.
Simple.

Pot Cheese and Farmer Cheese are very similar and are referred to as other names around the World.

What is Pot Cheese?

Pot Cheese is somewhere in between Cottage Cheese and Farmers Cheese.
Pot Cheese has the water strained out it.
It is drier than Cottage Cheese.
Essentially, Ricotta Cheese! You can use Ricotta Cheese, if you like.
Mexican Queso Blanco also has the same consistency as Pot Cheese!!!!

What is Farmer Cheese?

Farmer Cheese, usually sold in a brick.
It goes a step further that Pot Cheese, so it is very dry.
Farmer Cheese is squeezed even more than Pot, to remove even more of the water.
Therefore, it is super crumbly and it is super dry.
Farmer Cheese is essentially Indian Paneer!
The only difference between Farmer Cheese and Paneer is that after squeezing out as much water as possible, the Farmer Cheese is wrapped up in a brick, usually in the shape of a rectangle.
You can cut Farmer cheese into pieces and eat it in slices.

We ate a lot of Farmer Cheese when I was a kid, so it is no wonder that I love Paneer.

Cast of Ingredients for Pressure Cooker Lokshen Mit Kaese

When making Homemade Paneer, after pressing out all the water (like in the Farmer Cheese method), the Paneer is tightly wrapped, refrigerated and then cut into cubes. It is then used in Indian curries.

I’ve made Paneer on the stove for years and you can find my Pressure Cooker recipe in my new This Old Gal Pressure Cooker Cookbook.

My friends mom, Rose Meshaka, used to make Lokshen Mit Kaese for her daughter Donna and I when I came to visit.

I don’t recall if she used Pot Cheese or Farmer Cheese, or even cottage cheese.

There is a lot I don’t remember about my childhood, but for some reason, Mrs. Meshaka, Donna and the Noodles and Cheese have been in my mind’s eye forever.

And I always remember Donna’s birthday, even though we have not seen each other since we were kids.

It’s December 5th.

Place Noodles or Pasta in Pressure Cooker

Mrs. Meshaka used Egg Noodles, but I chose to use Elbow Macaroni Noodles for this recipe.

A thin, less sturdy Noodle, like Egg Noodles or Elbow Macaroni or even Bow Tie Pasta (Farfalle), are all perfect for this recipe.

Mrs. Meshaka cooked the noodles in a pot of water on the stove and then drained.

Converting the Lokshen Mit Kaese to the Pressure Cooker, was super, duper simple.

Instead of adding in the Salt after the Noodles were cooked, I just salted the Fresh Water and tossed in the Elbow Macaroni.

Use Any Kind of Noodles or Pasta

The Noodles cook up fast, so make sure to have all the ingredients handy.

For another traditional Jewish recipe, check out my Sweet and Sour Stuffed Cabbage. It’s my Grandma Rose’s recipe and you are going to love it!

Make the Cheese Sauce

This Pressure Cooker Lokshen Mit Kaese recipe, really could not be easier.

As the Pot Cheese, Farmer Cheese or Cottage Cheese, hits the hot Noodles, an interesting thing happens.

A Sauce forms and the Cheese become stretchy and gooey! Whoda thought?

Mrs. Meskaka heated up a skillet and added the Cheese. I’m waiting on an answer from Donna, as to which type she used. They are both so similar and it was a long, long time ago.

She then mixed in a little Sugar and lunch was served.

Some people add in a little Sour Cream and then Salt and Pepper. I prefer it without the Sour Cream.

Since I added Salt with the Water, I just added Pepper, to do a Salt and Pepper version.

Here is another tidbit from my childhood. I was a fat kid (ya think) and was forced to eat Cottage Cheese. Therefore, I hated Cottage Cheese.

My Dad was in Weight Watchers. He made a “Weight Watchers Cheese Danish.” He would put Cottage Cheese on top of a piece of lightly toasted bread and sprinkle it with little Sweet N Low and Cinnamon.

Then under the broiler or Mealthy CrispLid it went. Same principle really. That cheese melted and became so yummy.

I loved those Cheese Danishes. I miss my Dad.

Pressure Cooker Lokshen Mit Kaese

Yum. I like this best with just Sugar. The bowl in the background is just with Sugar.

But it is very good with Salt and Pepper too.

I served it in Corelle dishes, just like Mrs. Meshaka.

Enjoy!

Kitchen Equipment and Essentials

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