Amish Cup Cheese Spreading Cheese Recipes

Steps:

• 1. Bring milk to a slow boil. Keep the heat at medium or medium low, otherwise you risk burning the milk to the bottom of the pot.
• 2. When small, foamy bubbles begin to form on the surface of the milk, but it is not yet at a rolling boil, turn off the heat. If you have a thermometer, which is helpful, the temperature will read about 190 degrees.
• 3. Add the vinegar and stir the milk. You will notice curds immediately beginning to form. Let the milk sit for 15 minutes. After this time, add any additional flavors (like fresh herbs).
• 4. Place a colander over a large bowl or pot. Drape either cheesecloth or a thin dish towel over the colander. Pour the curds into the cheese cloth. The whey (liquid) will drain and be collected in the bowl below and the solids curds will be caught in the cheese cloth.
• 5. Lift the cheese cloth up and wrap it around the curds, twisting and squeezing to expel moisture. After squeezing out the moisture, the curds for farmer's cheese will be dry and crumbly. If you want a creamier texture, mix a little of the reserved whey back in with the curds.
• 6. To shape the cheese, keep it wrapped in cheese cloth and form it into a mound on a plate. Set another plate on top and press the curds into a flat disc that is 1-2 inches tall. Cover and refrigerate for an hour or so before removing cheese cloth.
• 7. NOTE: suggest you go easy on the salt and use a fine granualted salt, not kosher salt--the salt tends to stick to the outside. You can always adjust salt in any recipe you use this in. This makes a very great and tasty fresh cheese. It's quite delicate in flavor and not very strong,

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

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.

Steps:

• Combine cheese, pimientos and mayonnaise. Refrigerate for at least 1 hour. Serve with crackers.