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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TO MAKE THE CARAWAY CHEESE: Make sure the farmhouse cheese is DRAINED WELL in cheesecloth. | 2. (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. | 3. When the butter is melted, add the cheese, and continue cooking, whisking occasionally, until the cheese has melted, about 1 hour. | 4. The butter and cheese will be separated. | 5. Beat in the sour cream and caraway seeds until the mixture is blended well together. | 6. Pour into a large loaf pan or a crock. | 7. Cover, and refrigerate for at least 1 hour, until the cheese is firm. | 8. Turn out onto a serving dish, if you like, bring to room temperature, and serve. | 9. 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. | 10. 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. | 11. Crumble the rennet tablet into the warm milk in the measuring cup and stir to blend. | 12. Pour this mixture back into the large saucepan and stir well. | 13. Remove from the heat, cover the pan, and let the mixture sit overnight, for at least 14 hours. | 14. In the morning, return the pan to the heat and remove its cover. | 15. 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. | 16. Continue cooking, stirring occasionally, at the desired temperature for 1 to 1 1/2 hours, or until the curds have separated from the whey. | 17. Meanwhile, line two colanders with a double thickness of cheesecloth. | 18. Tie or clip the cheesecloths to the perimeters of the colanders to keep them from slipping inches Gently pure half of the mixture through 1 colander and half through the other. | 19. Let the whey drain off the cottage cheese for about 1 hour. | 20. Spoon the drained cheese into two 1-pint containers. | 21. Stir in some fresh cream, sour cream, or whole milk, if you like, for a softer consistency and flavor. | 22. The cheese will keep covered in the refrigerator for up to 1 week. | 23. Makes 8 cups. | 24. Home Cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cottage cheese				-	-	-	-
butter	1	cup	unsalted	1368.0	62.856	42.744	115.2
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-
cream	2	cups	sour	910.8	21.298000000000002	11.224	89.01
caraway seed	2	tablespoons		44.622	6.6866	2.6492	1.9551
milk	1 1/2	1/2	homogenized	828.0	19.944000000000003	8.244	85.824
buttermilk	1	cup		-	-	-	-
rennin tablet	1			-	-	-	-
cream			sour	910.8	21.298000000000002	11.224	89.01

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.