Best Homemade Cup Cheese Recipes

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HOMEMADE CUP CHEESE



Homemade Cup Cheese image

This heirloom recipe is from the days before pasteurization and homogenization, so I don't know how well it will work in these modern times unless you have access to raw milk. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate.

Provided by Molly53

Categories     Cheese

Time P8DT15m

Yield 3 cups

Number Of Ingredients 3

4 quarts milk (thickly soured)
1 teaspoon salt
3 tablespoons butter (no substitutions)

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.

Nutrition Facts :

AMISH CUP CHEESE



Amish Cup Cheese image

Cup cheese is a soft, spreadable cheese deeply rooted in "Pennsylvania Dutch" culinary history. Its heritage dates back to the immigration of the Mennonites and Amish to Pennsylvania in the late 1600s. A descendant of the German cheese "Koch Kse", it became known as cup cheese because it was sold in a cup. Resembles the flavor of...

Provided by Linda Kauppinen

Categories     Other Sauces

Number Of Ingredients 4

2 1/2 gal fresh raw milk
1 1/2 tsp baking soda
1 1/2 tsp salt
1/2 c water

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.

AMISH CUP CHEESE ' SPREADING CHEESE'



Amish Cup Cheese ' Spreading Cheese' image

This "shmear kase" (smear cheese if translated literally) is an Amish recipe in this area. This is served at Amish weddings and church dinners - and of course in many homes year-round! It is generally eaten on bread or toast, and often topped with jelly. ENJOY!

Provided by WJKing

Categories     Spreads

Time 25m

Yield 2-3 quarts

Number Of Ingredients 4

3 1/2 cups water
4 cups milk
2 1/2 teaspoons baking soda
5 lbs white processed cheese or 5 lbs yellow American cheese

Steps:

  • Heat milk and water to boiling.
  • Mix with cheese and soda.
  • Melt in microwave or oven till completely melted.
  • Beat until smooth.

HOME MADE FARMER'S CHEESE



Home Made Farmer's Cheese image

My Polish friend's mother gave me this recipe years ago. She has been making this cheese forever in her house and also ate it while growing up in Poland. This is an easy home made farmer's cheese. It doesn't age well, so be sure you eat it within a week after it's made - well, if you can let it last that long. If you bake with it, it melts very beautifully. It makes a perfect soft cheese for snacking.

Provided by MLYIN

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 16

Number Of Ingredients 3

1 gallon whole milk
1 pinch salt
1 large lemon, juiced

Steps:

  • Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
  • When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
  • Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 11.8 g, Cholesterol 24.4 mg, Fat 8 g, Fiber 0.3 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 97.8 mg, Sugar 11 g

OLD-FASHIONED MACARONI AND CHEESE



Old-Fashioned Macaroni and Cheese image

Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h

Yield 16 servings.

Number Of Ingredients 9

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

Steps:

  • Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts :

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