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German Cheese

Submitted by: twiggitygoats on December 20, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
German Cheese

This comes from a “back-to-basics” out-of-print cheesemaking manual using raw milk.

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2 gallons of clabbered milk (raw)
2 teaspoons of soda
1 teaspoon of salt


Put 2 gallons of clabbered milk in an iron pot over low heat and bring to 180 degrees F in 45 minutes. Drain whey in a colander. When curds are cool enough to handle, press with your hands to extract the remaining whey. The warmer you work this the better. Put the drained curds in a dish and add 2 teaspoons of soda and 1 teaspoon of salt, working in well with your hands. Press with your hands to form a loaf. Let it sit for 1 hour, when it will have risen and be ready to slice. It will keep several days in a cool place. If too crumbly, it may have been heated too much or pressed too long. If it is soft and sticky, then it was not heated or pressed enough.

Categories: Dairy, Homemade Cheese, Soft Cheeses

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