Homemade Cup Cheese Recipes

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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 :

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.

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.

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