Amish ButterKase (Butter Cheese)

1
Linda Kauppinen

By
@cyrene

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.

Rating:

★★★★★ 1 vote

Comments:
Method:
Stove Top

Ingredients

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  • ·
    thermophilic starter
  • ·
    rennet

How to Make Amish ButterKase (Butter Cheese)

Step-by-Step

  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.

Printable Recipe Card

About Amish ButterKase (Butter Cheese)

Course/Dish: Other Sauces, Spreads
Main Ingredient: Dairy
Regional Style: German
Other Tag: Heirloom




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