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Schmierkase

List of Ingredients




SCHMIERKASE
2 1/2 gallons milk, skimmed of it's cream
2 tsp. baking soda
1/1/4 - 1 1/2 cups warm water
1/3 cup butter
2 tsp. salt
1 cup hot water

Let milk sour until it becomes very thick, then heat to 115 - 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 - 1
1/2 cups
warm water.
Bring to boil, stirring constantly. Mix in butter and salt and
finally the cup
of hot water, adding it 1/4 cup at a time.
Cook for 10 -12 minutes, stirring to dissolve crumbs. Allow to
cool, then
spread on bread and serve.
Makes about 1 1/2 quarts
cheese
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Cottage Cheese receipe is different than above!

See recipe on site. I moved the one that was included to it's own listing
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Recipe