Post by Kathy on Feb 18, 2006 11:22:15 GMT -5
Clabber Milk Cheese
This cheese has been known by two other names as well, Schmierkase and Amish “Smearcase.”
Place ½ gallon sour milk (not buttermilk) in a enamel double boiler and heat to lukewarm (not more than 85 degrees) until it becomes thick clabber.
Let stand over the lukewarm water until curds and whey separate, then pour into a colander and drain off the whey.
When well drained pour into cartons, add one tablespoon thick sweet cream, cover and use as regular packaged cottage cheese.
This cheese has been known by two other names as well, Schmierkase and Amish “Smearcase.”
Place ½ gallon sour milk (not buttermilk) in a enamel double boiler and heat to lukewarm (not more than 85 degrees) until it becomes thick clabber.
Let stand over the lukewarm water until curds and whey separate, then pour into a colander and drain off the whey.
When well drained pour into cartons, add one tablespoon thick sweet cream, cover and use as regular packaged cottage cheese.