How To Make Cottage Cheese Smierkase Recipes

HOMEMADE COTTAGE CHEESE

Steps:

• Heat the milk to 190F.
• You will need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil.
• Add the vinegar and allow the mixture to cool.
• When cool, pour the mixture, which now consists of curds and whey into a colander and drain off the whey.
• Pour the curds into a bowl and sprinkle on the salt and mix well.
• You may wish to use less salt or more, depending on your taste.
• A little cream could also be added, for a more silky variation.
• Now the best part, enjoy fresh or use in a cooked dish such as a lasagna!

COTTAGE CHEESE

Steps:

• Pour milk into a small pot; bring to a boil. Add vinegar and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
• Pour mixture into a colander lined with cheesecloth. Allow liquid whey to drain off as curds cool, about 15 minutes. Season curds with salt.

QUICK COTTAGE CHEESE

Steps:

• Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
• Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

HOW TO MAKE COTTAGE CHEESE - SMIERKASE

Steps:

• Heat sour milk to lukewarm and pour into a cheesecloth bag.
• Pour warm water over this; after it has been drained through, repeat twice more.
• Tie bag, hang and let drip over sink until "whey is all".
• Serve with either sweet or sour cream and season to taste.

SCHMIERKASE (CREAM CHEESE)

Steps:

• 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!