amish butterkase (butter cheese)
(1 rating)
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.
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(1 rating)
method
Stove Top
Ingredients For amish butterkase (butter cheese)
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thermophilic starter
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rennet
How To Make amish butterkase (butter cheese)
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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
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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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