Cheesemaking Without Benefit of Mail Order – Part 2

Post by community member:

In a previous post, Cheesemaking Without Benefit of Mail Order, I shared some information from a “back-to-basics” out-of-print cheesemaking manual. In this post, I’m sharing some of the soft cheese recipes.


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Fresh Curds: Printable

The simplest cheese grandmother might have made would be fresh curds. These are made by setting fresh milk in the sun until the curd separates. Drain for a few minutes and enjoy!

Sweet Cheese: Printable

Bring 1 gallon of milk to a boil. Cool to lukewarm and add 1 pint of buttermilk and 3 well beaten eggs. Stir gently for 1 minute, then let set until a firm clabber forms. Drain in a cloth bag until firm. It will be ready to eat in 12 hours.

Cheese Spread (Grandmother’s “Velveeta”): Printable

Allow 2 1/2 gallons of milk to sour until thick. Heat slowly until hot to the touch but do not boil. Hold at this temperature until the curds and whey separate. Strain through a cheesecloth and allow the curds to cool a little, then crumble with your hands. Let this sit at room temperature for 2 to 3 days.

To the crumbled curds add 2 teaspoons of soda and mix with your hands. Let sit 30 minutes. Add 1 ½ cups of warm milk, 2 teaspoons of salt, and 1/3 cup of butter. Set over boiling water and heat to the boiling point, stirring vigorously. Add 1 cup cream or milk, a little at a time, stirring after each addition. Cook until smooth. Stir occasionally until cold. Makes 1 1/2 quarts of cheese spread.

Dutch Cheese: Printable

Set a pan of curdled milk on the back of a wood-burning stove and heat very slowly until the curd is separated from the whey. Drain whey and put curds in a cloth bag and drain for 24 hours. Chop the ball of curds and pound smooth with a potato masher. Add cream, butter, salt, and pepper to taste. Make into small balls or press in a dish and slice to serve.

German Cheese: Printable

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.

Krautt Cheese: Printable

Krautt is made by clabbering skimmed milk, adding salt, then hanging the curd in a cloth bag to drain. It is sometimes pressed for 1 to 2 hours. The curds are then formed into small balls by hand. The balls are dried in the sun all afternoon, then stored in the refrigerator. It is best eaten within a week.

Schmierkase: Printable

Pour 4 quarts of boiling water into 4 quarts of thick, sour milk. Let it stand for a moment, then drain in a bag overnight. When ready to serve, beat well, season with salt and pepper, and add cream to taste. Serve as spoon cheese or as cheese balls.


I would imagine that health officials would raise an eyebrow or two at the recipes that include eggs.

Shelley blogs at Twiggity Nigerian Dwarf goats.

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