Schmierkase Cream Cheese Food
HOW TO MAKE COTTAGE CHEESE - SMIERKASE
An heirloom recipe impractical for most modern cooks (don't know how this would work with storebought, pasteurized and homogenized milk). If desired, add 1/2 teaspoon of grated onion, caraway seeds, green onion tops, or garlic to the cheese. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts institute of Chicago, 1947. Posted as a historical novelty. Cooking time is approximate draining time.
Provided by Molly53
Categories Pennsylvania Dutch
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 175.7, Fat 9.5, SaturatedFat 5.5, Cholesterol 29.3, Sodium 121.9, Carbohydrate 13.2, Sugar 15.4, Protein 9.4
SCHMIERKAESE (CHEESE SPREAD)
On a recent trip to Austria, this simple cheese 'spread' was much enjoyed, spread on good black bread, between hearty swigs of beer, while waiting for our mains to arrive.
Provided by evelynathens
Categories Cheese
Time 10m
Yield 2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1009.9, Fat 88.3, SaturatedFat 52, Cholesterol 273.2, Sodium 1752.3, Carbohydrate 14.7, Fiber 2.2, Sugar 8.4, Protein 39.9
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