Cup cheese is a soft, spreadable cheese deeply rooted in "Pennsylvania Dutch" culinary history. Its heritage dates back to the immigration of the Mennonites and Amish to Pennsylvania in the late 1600s. A descendant of the German cheese "Koch Kse", it became known as cup cheese because it was sold in a cup. Resembles the flavor of French Brie.
VERY IMPORTANT!!! I wanted to add a note to anyone trying this recipe. This recipe calls for "water". If you DO NOT have "WELL" water, please use distilled water for what is needed. City water has just too many additives with the chlorine and flouride.
Let milk sour until it is very thick.
Heat to 120 degrees and pour into a coarse cloth bag and let drain overnight.
Crumble curds until they are fine, then mix soda with cheese thoroughly.
Place in bowl, cover with a cloth and let set at room temperature for 3 days.
Stir every morning and evening.
At the end of the third day, place the bowl of cheese in the upper part of a double boiler.
Over heat, stir in salt and water until smooth.
Cheese should be thick and yellow and have a sharp smell.
Pour into cup sized containers.
Cool, then spread on bread to serve.
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