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Title: Schmierkase
Yield: 1

Ingredients

   21/2 ga milk, skimmed of its cream
      2    tsp. baking soda
   11/4 c  warm water
    1/3 c  butter
      2    tsp. salt
      1 c  hot water

Instructions

Let milk sour until it becomes very thick, then heat to 115 F - 120 F.

Pour half of milk into a coarse cloth bag to drain. Squeeze out as much
liquid as possible. Empty curds into a bowl and crumble. Repeat process
with remaining milk.

Let crumbs set at room temperature for 2 to 3 days (up to 5 days if a
stronger flavor is desired).

To crumbs (should be about 4 cups) add baking soda and mix well. Pour into
double boiler and let stand for 30 minutes, then add 11/4-11/2 cups warm
water.

Bring to boil, stirring constantly. Mix in butter and salt and finally the
cup of hot water, adding it 14 cup at a time.

Cook for 10-12 minutes, stirring to dissolve crumbs. Allow to cool, then
spread on bread and serve.

Makes about 1 1/2 quarts cheese

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