Amish Cup Cheese Recipes

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AMISH CUP CHEESE ' SPREADING CHEESE'



Amish Cup Cheese ' Spreading Cheese' image

This "shmear kase" (smear cheese if translated literally) is an Amish recipe in this area. This is served at Amish weddings and church dinners - and of course in many homes year-round! It is generally eaten on bread or toast, and often topped with jelly. ENJOY!

Provided by WJKing

Categories     Spreads

Time 25m

Yield 2-3 quarts

Number Of Ingredients 4

3 1/2 cups water
4 cups milk
2 1/2 teaspoons baking soda
5 lbs white processed cheese or 5 lbs yellow American cheese

Steps:

  • Heat milk and water to boiling.
  • Mix with cheese and soda.
  • Melt in microwave or oven till completely melted.
  • Beat until smooth.

AMISH FARMERS CHEESE



Amish Farmers Cheese image

Farmer's cheese is a simple, very mild cheese with a crumbly texture. It is really easy to make at home with this simple farmer's cheese recipe. To add more flavor, mix fresh herbs in with the curds or sprinkle herbs on top of the farmer's cheese with olive oil and red pepper flakes. Farmer's cheese can be eaten with bread or...

Provided by Linda Kauppinen

Categories     Other Sauces

Number Of Ingredients 3

1/2 gal fresh whole milk, raw
1/4 c white vinegar
1 tsp salt

Steps:

  • 1. Bring milk to a slow boil. Keep the heat at medium or medium low, otherwise you risk burning the milk to the bottom of the pot.
  • 2. When small, foamy bubbles begin to form on the surface of the milk, but it is not yet at a rolling boil, turn off the heat. If you have a thermometer, which is helpful, the temperature will read about 190 degrees.
  • 3. Add the vinegar and stir the milk. You will notice curds immediately beginning to form. Let the milk sit for 15 minutes. After this time, add any additional flavors (like fresh herbs).
  • 4. Place a colander over a large bowl or pot. Drape either cheesecloth or a thin dish towel over the colander. Pour the curds into the cheese cloth. The whey (liquid) will drain and be collected in the bowl below and the solids curds will be caught in the cheese cloth.
  • 5. Lift the cheese cloth up and wrap it around the curds, twisting and squeezing to expel moisture. After squeezing out the moisture, the curds for farmer's cheese will be dry and crumbly. If you want a creamier texture, mix a little of the reserved whey back in with the curds.
  • 6. To shape the cheese, keep it wrapped in cheese cloth and form it into a mound on a plate. Set another plate on top and press the curds into a flat disc that is 1-2 inches tall. Cover and refrigerate for an hour or so before removing cheese cloth.
  • 7. NOTE: suggest you go easy on the salt and use a fine granualted salt, not kosher salt--the salt tends to stick to the outside. You can always adjust salt in any recipe you use this in. This makes a very great and tasty fresh cheese. It's quite delicate in flavor and not very strong,

AMISH CUP CHEESE



Amish Cup Cheese image

Cup cheese is a soft, spreadable cheese deeply rooted in "Pennsylvania Dutch" culinary history. Its heritage dates back to the immigration of the Mennonites and Amish to Pennsylvania in the late 1600s. A descendant of the German cheese "Koch Kse", it became known as cup cheese because it was sold in a cup. Resembles the flavor of...

Provided by Linda Kauppinen

Categories     Other Sauces

Number Of Ingredients 4

2 1/2 gal fresh raw milk
1 1/2 tsp baking soda
1 1/2 tsp salt
1/2 c water

Steps:

  • 1. Let milk sour until it is very thick. Heat to 120 degrees and pour into a coarse cloth bag and let drain overnight.
  • 2. Crumble curds until they are fine, then mix soda with cheese thoroughly. Place in bowl, cover with a cloth and let set at room temperature for 3 days. Stir every morning and evening.
  • 3. At the end of the third day, place the bowl of cheese in the upper part of a double boiler. Over heat, stir in salt and water until smooth. Cheese should be thick and yellow and have a sharp smell.
  • 4. Pour into cup sized containers. Cool, then spread on bread to serve.

HOMEMADE CUP CHEESE



Homemade Cup Cheese image

This heirloom recipe is from the days before pasteurization and homogenization, so I don't know how well it will work in these modern times unless you have access to raw milk. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate.

Provided by Molly53

Categories     Cheese

Time P8DT15m

Yield 3 cups

Number Of Ingredients 3

4 quarts milk (thickly soured)
1 teaspoon salt
3 tablespoons butter (no substitutions)

Steps:

  • Cut milk through several times with a long sharp knife, then heat slowly to 90F or scald until curd is very dry.
  • Remove from heat and place in a damp cheesecloth bag.
  • Press under a heavy weight for 12 to 24 hours or until cheese is dry.
  • Force through a cheese sieve or grate finely.
  • Place in a wooden bowl, cover with a heavy teatowel and keep in a warm place for 3 to 7 days until soft and ripe, stirring occasionally.
  • Then place in a skillet, cook and stir constantly until lumps are all dissolved.
  • Add salt and butter; mix well and pour into cups or bowls.

Nutrition Facts :

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