Schmierkaese Cheese Spread Recipes

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!

SCHMIERKAESE (CHEESE SPREAD)

Steps:

• Mash Camembert with fork and combine with cream cheese, mixing well. Mix cheese with onion, garlic, white wine, paprika and a generous amount of freshly-cracked pepper. Finally mix in chives.

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.

SCHMEAR (CREAM CHEESE WITH LOX SPREAD)

Steps:

• In a food processor, work the cream cheese until it is smooth, turning off the motor and scraping down the sides of the work bowl several times.
• Add the scallions, lox, salt and pepper. Continue working the cream cheese mixture until it is blended (by the way, it is okay if there are some chunks of salmon in the mixture).
• Remove cream cheese mixture to a pretty container or small bowl and refrigerate until ready to serve. Schmear on bagels, matzoh, or toasted pumpernickel or rye bread, or whatever you like.

SWEET CREAM CHEESE SPREAD.

Steps:

• put 3 tbs of butter or margarine into microwaveable cup and microwave for 20 seconds or until melted.
• put 4 tbs of cream cheese in with butter, mix.
• when cheese and butter are about half way mixed, add 1 tbs of sugar.
• when mixed throughly, add the other tablespoon of sugar and blend throughly.
• chill mixture in freezer for 10 minutes, or chill in refridgerator for an hour (recomended).
• stir with butter knife, then spread evenly onto crackers.