Recipes for Cottage Cheese and Schmierkase

I had a request for a cottage cheese recipe. You can see the way I do it at the following link:


In addition, here is the recipe that Ms. Firth gives in her book Stillroom Cookery for Smchierkase:

Start with milk clabber.

Pour off the excess whey and then pour into a pan of warm water, 120 degrees, which is hot to the touch but not unbearable. Break up curds gently. Allow to set for ten minutes. Drain curds in cheesecloth set in a collander. Pour a teakettle of warm water (120 degrees) over it. Do this twice. You may wash your cheese curds with cool water for a less acidic taste. Let drip for one hour. Refrigerate curds.

1 comment:

Diane said...

Thanks Tammy!!!