amish butterkase (butter cheese)

★★★★★ 1 Review
cyrene avatar
By Linda Kauppinen
from Greenwood, FL

Thermophilic means “heat-loving.” To make yogurt with a thermophilic culture, you must heat the milk to a temperature that will break down the milk proteins (about 160° to 180°F), then cool it back down to culturing temperature (around 110°F). The culture is added to the warm milk and kept at that temperature while it cultures; usually between 4 and 12 hours. Thermophilic cultures typically produce yogurt that is thicker than a yogurt from a mesophilic culture.

method Stove Top

Ingredients For amish butterkase (butter cheese)

  • thermophilic starter
  • rennet
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How To Make amish butterkase (butter cheese)

  • 1
    • Heat milk to 95 degrees • Add starter – 20 minutes • Heat to 104-108 degrees • Add rennet • Cut curd into small squares • Stir and allow to settle • Pour off excess whey and add back the water to volume • Stir every now and then for ¾ hour • Ladle into a mould
  • 2
    ***Please Note*** This is exactly how the recipe is written down and I do not know any more about it.
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