AMISH CUP CHEESE
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
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.
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