Amish Cup Cheese Spreading Cheese Recipes

AMISH CUP CHEESE ' SPREADING 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 CUP CHEESE

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

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.

AMISH BUTTERKASE (BUTTER CHEESE)

Steps:

• 1. • Heat milk to 95 degrees • Add starter - 20 minutes • Heat to 104-108 degrees • Add rennet • Cut curd into small squares • Stir and allow to settle • Pour off excess whey and add back the water to volume • Stir every now and then for ¾ hour • Ladle into a mould
• 2. ***Please Note*** This is exactly how the recipe is written down and I do not know any more about it.