amish butterkase (butter cheese)
Ingredients For amish butterkase (butter cheese)
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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