Ingredients
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-
1
-
1
-
2
-
2
-
2
-
-
1 1/2
-
1
-
1
-
-
-
-
-
Directions
German Caraway Cheese and Fresh Homemade Cheese: (appetizer), This homemade caraway cheese tastes good on homemade bread or Knackebrod or on crackers Making farmhouse cheese takes about 24 hours, it is not labor-intensive and it yields a superior product You will end up with a creamy white cheese with a tender curd and a fresh, tangy flavor Mix it with cream for a creamed fine-curd cottage cheese or eat fresh, perhaps flavored with snipped fresh chives or lemon balm You can find rennet tablets in the baking section of the grocery store , This homemade caraway cheese tastes good on homemade bread or Knackebrod or on crackers Making farmhouse cheese takes about 24 hours, it is not labor-intensive and it yields a superior product You will end up with a creamy white cheese with a tender curd and a fresh, tangy flavor Mix it with cream for a creamed fine-curd cottage cheese or eat fresh, perhaps flavored with snipped fresh chives or lemon balm You can find rennet tablets in the baking section of the grocery store
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Steps
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1
Done
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To Make the Caraway Cheese: Make Sure the Farmhouse Cheese Is Drained Well in Cheesecloth. |
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2
Done
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(do not Add Any Cream to the Cheese After Draining.) Place the Butter, Baking Soda, and Salt in the Top of a Double Boiler Over Simmering Water. |
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3
Done
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When the Butter Is Melted, Add the Cheese, and Continue Cooking, Whisking Occasionally, Until the Cheese Has Melted, About 1 Hour. |
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4
Done
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the Butter and Cheese Will Be Separated. |
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5
Done
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Beat in the Sour Cream and Caraway Seeds Until the Mixture Is Blended Well Together. |
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6
Done
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Pour Into a Large Loaf Pan or a Crock. |
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7
Done
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Cover, and Refrigerate For at Least 1 Hour, Until the Cheese Is Firm. |
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8
Done
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Turn Out Onto a Serving Dish, If You Like, Bring to Room Temperature, and Serve. |
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9
Done
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to Make Fresh Farmhouse Cheese: Warm the Whole Milk and Buttermilk Over Low Heat in a Large Saucepan or Stockpot Until They Reach 90 Degrees on an Instant-Read Thermometer. |
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10
Done
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Pour 1/4 Cup of This Mixture Into a Glass Measuring Cup and Heat It in the Microwave For 10 Seconds on High, or Until It Is 115 Degrees; Alternatively, Heat the 1/4 Cup Milk in a Small Saucepan Until It Reaches the Same Temperature. |
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11
Done
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Crumble the Rennet Tablet Into the Warm Milk in the Measuring Cup and Stir to Blend. |
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12
Done
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Pour This Mixture Back Into the Large Saucepan and Stir Well. |
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13
Done
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Remove from the Heat, Cover the Pan, and Let the Mixture Sit Overnight, For at Least 14 Hours. |
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14
Done
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in the Morning, Return the Pan to the Heat and Remove Its Cover. |
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15
Done
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For a Larger Curd Cheese, Bring the Mixture to 130 or 140 Degrees Over Medium Heat; For a Smaller Curd Cheese, Bring the Mixture to About 115 Degrees Over Low Heat. |
