Schmierkase (cream cheese)

Linda Kauppinen


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.


★★★★★ 1 vote

Makes 1 1/2 quarts of cheese
Stove Top


  • 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

How to Make Schmierkase (cream cheese)


  1. Let milk sour until it becomes very thick, then heat to 115 to 120 degrees.
  2. 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.
  3. Let crumbs set at room temperature for 2 to 3 days(up to 5 days if a stronger flavor is desired).
  4. 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.
  5. 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.
  6. Cook for 10 to 12 minutes, stirring to dissolve crumbs.
    Allow to cool, then spread on bread and serve!

Printable Recipe Card

About Schmierkase (cream cheese)

Course/Dish: Other Sauces Spreads
Main Ingredient: Dairy
Regional Style: German
Other Tag: Heirloom

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