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.
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