Schmierkase (cream cheese)
Schmierkase translated is cream cheese. The Amish used it as a bread spread with jams
VERY IMPORTANT!!! I wanted to add a note to anyone trying this recipe. It 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.
How to Make Schmierkase (cream cheese)
- Let milk sour until it becomes very thick, then heat to 115 to 120 degrees.
- Pour half of milk into a coarse cloth bag to drain.
Squeeze out as much liquid as possible.
Empty curds into a bowl and crumble.
Repeat process with remaining milk.
- Let crumbs set at room temperature for 2 to 3 days(up to 5 days if a stronger flavor is desired).
- To crumbs (should be about 4 cups) add baking soda and mix well.
Pour into double boiler and let stand for 30 minutes, then add 1 1/4 to 1 1/2 cups warm water.
- Bring to a boil, stirring constantly.
Mix in butter, salt and finally the cup of hot water, adding it 1/4 cup at a time.
- Cook for 10 to 12 minutes, stirring to dissolve crumbs.
Allow to cool, then spread on bread and serve!