Best 2 Amish Cup Cheese Recipes

Amish cup cheese, also known as Schmierkase, is a soft, spreadable cheese that is a staple in Amish and Mennonite communities. Made from fresh milk, vinegar, and salt, this versatile cheese can be used in a variety of dishes, from sandwiches to salads to casseroles. Whether you're a seasoned home cook or just starting out in the kitchen, learning how to make Amish cup cheese is a rewarding and delicious experience.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

For a creamier texture, use whole milk instead of skim milk.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Don't overcook the cheese, or it will become tough and rubbery.
To achieve a firm texture, let the cheese drain for a longer period. This also allows the tangy flavor to fully develop.
Feel free to use different sizes of molds for creating balls of cheese, and experiment with varying sizes for different presentations.
For a more flavorful cheese, consider adding herbs or spices to the milk mixture, such as garlic powder, onion flakes, or chopped chives.

Conclusion:

Amish cup cheese is a versatile cheese that can be enjoyed in many different ways. It's perfect for snacking, spreading on sandwiches, or melting in casseroles and soups. With its unique flavor and texture, Amish cup cheese is sure to be a hit at your next gathering. Be sure to experiment with different flavors and techniques to create your own signature Amish cup cheese recipe!