schmierkase (cream cheese)
This is an old Amish cheese recipe. The only way that it can be made is if you have access to raw milk to make the curd or what they call crumbs. 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.
prep time
cook time
method
Stove Top
yield
Makes 1 1/2 quarts of cheese
Ingredients
- 2 1/2 gallons raw milk, skimmed of its cream
- 2 teaspoons baking soda
- - 1 1/4 to 1 1/2 cups warm water
- 1/3 cup butter
- 2 teaspoons salt
- 1 cup hot water
How To Make schmierkase (cream cheese)
-
Step 1Let milk sour until it becomes very thick, then heat to 115 to 120 degrees.
-
Step 2Pour 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.
-
Step 3Let crumbs set at room temperature for 2 to 3 days(up to 5 days if a stronger flavor is desired).
-
Step 4To 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.
-
Step 5Bring to a boil, stirring constantly. Mix in butter, salt and finally the cup of hot water, adding it 1/4 cup at a time.
-
Step 6Cook for 10 to 12 minutes, stirring to dissolve crumbs. Allow to cool, then spread on bread and serve!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Sauces
Category:
Spreads
Keyword:
#cheese
Keyword:
#creamcheese
Keyword:
#homemade
Keyword:
#schmierkase
Ingredient:
Dairy
Culture:
German
Method:
Stove Top
Tag:
#Heirloom
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes