Amish Butterkase Butter Cheese Food
AMISH BUTTERKASE (BUTTER CHEESE)
Thermophilic means "heat-loving." To make yogurt with a thermophilic culture, you must heat the milk to a temperature that will break down the milk proteins (about 160° to 180°F), then cool it back down to culturing temperature (around 110°F). The culture is added to the warm milk and kept at that temperature while it...
Provided by Linda Kauppinen
Categories Other Sauces
Number Of Ingredients 2
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.
CASHEW ENCRUSTED BUTTERKäSE (FRIED BUTTER CHEESE)
Recently bought some Amish Butter Cheese and was given this recipe to try. Yes, I know that käse is the German word for cheese, so my first ingredient says "buttercheese cheese", but that's the only way Zaar would accept the ingredient. Havarti can be substituted if you can't find butterkäse.
Provided by mailbelle
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Dust butterkäse with flour and dip in egg. Repeat.
- Dip butterkäse in cashews, coating evenly. Lightly press cashews into butterkäse.
- Refrigerate for 30 minutes.
- Heat oil in a large skillet and sauté butterkäse on both sides until lightly browned (approximately 3 to 5 minutes each side).
Nutrition Facts : Calories 233.2, Fat 16.1, SaturatedFat 3.1, Cholesterol 52.9, Sodium 127.4, Carbohydrate 17.6, Fiber 0.9, Sugar 1, Protein 5.8
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