How To Make Cottage Cheese Smierkase Recipes

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HOW TO MAKE COTTAGE CHEESE - SMIERKASE



How to Make Cottage Cheese - Smierkase image

An heirloom recipe impractical for most modern cooks (don't know how this would work with storebought, pasteurized and homogenized milk). If desired, add 1/2 teaspoon of grated onion, caraway seeds, green onion tops, or garlic to the cheese. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts institute of Chicago, 1947. Posted as a historical novelty. Cooking time is approximate draining time.

Provided by Molly53

Categories     Pennsylvania Dutch

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 quart sour milk
1 quart warm water
salt and pepper, to taste
chives, minced (garnish) (optional)
cream or sour cream

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.

Nutrition Facts : Calories 175.7, Fat 9.5, SaturatedFat 5.5, Cholesterol 29.3, Sodium 121.9, Carbohydrate 13.2, Sugar 15.4, Protein 9.4

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