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.
- 2 1/2 gal
- raw milk, skimmed of its cream
- 2 tsp
- baking soda
- 1 1/4 to 1 1/2 cups warm water
- 1/3 c
- 2 tsp
- 1 c
- hot water
Squeeze out as much liquid as possible.
Empty curds into a bowl and crumble.
Repeat process with remaining milk.
Pour into double boiler and let stand for 30 minutes, then add 1 1/4 to 1 1/2 cups warm water.
Mix in butter, salt and finally the cup of hot water, adding it 1/4 cup at a time.
Allow to cool, then spread on bread and serve!