German Caraway Cheese and Fresh Homemade Cheese

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== Description ==
This homemade caraway cheese tastes good on homemade bread or Knackebrod or on crackers. Making farmhouse cheese takes about 24 hours, it is not labor-intensive and it yields a superior product.
* Makes 8 cups. 
== Ingredients ==
* dry-curd cottage cheese
* 1 cup unsalted butter
* 1 teaspoon baking soda
* 2 teaspoons salt
* 2 cups sour cream
* 2 tablespoons caraway seeds 
=== Fresh farmhouse cheese ===
(use 8 cups) 
* 1½ gallons homogenized whole milk
* 1 cup buttermilk
* 1 rennin tablets
* cream or sour cream or milk (optional) 
== Directions ==
=== Caraway cheese ===
# Make sure the farmhouse cheese is drained well in cheesecloth (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.
# When the butter is melted, add the cheese, and continue cooking, whisking occasionally, until the cheese has melted, about 1 hour.
# The butter and cheese will be separated.
# Beat in the sour cream and caraway seeds until the mixture is blended well together.
# Pour into a large loaf pan or a crock.
# Cover, and refrigerate for at least 1 hour, until the cheese is firm.
# Turn out onto a serving dish, if you like, bring to room temperature, and serve. 
=== Fresh farmhouse cheese ===
# Warm the whole milk and buttermilk over low heat in a large saucepan or stockpot until they reach 90 °F on an instant-read thermometer.
# Pour ¼ 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 °F; alternatively, heat the ¼ cup milk in a small saucepan until it reaches the same temperature.
# Crumble the rennet tablet into the warm milk in the measuring cup and stir to blend.
# Pour this mixture back into the large saucepan and stir well.
# Remove from the heat, cover the pan, and let the mixture sit overnight, for at least 14 hours.
# In the morning, return the pan to the heat and remove its cover.
# For a larger curd cheese, bring the mixture to 130 °F or 140 °F over medium heat; for a smaller curd cheese, bring the mixture to about 115 °F over low heat.
# Continue cooking, stirring occasionally, at the desired temperature for 1 to 1½ hours, or until the curds have separated from the whey.
# Meanwhile, line two colanders with a double thickness of cheesecloth.
# 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.
# Let the whey drain off the cottage cheese for about 1 hour.
# Spoon the drained cheese into two 1-pint containers.
# Stir in some fresh cream, sour cream, or whole milk, if you like, for a softer consistency and flavor.
# The cheese will keep covered in the refrigerator for up to 1 week.
Category:German Appetizers
Category:Cottage cheese Recipes
Category:Caraway seed Recipes
Category:Buttermilk Recipes
Category:Cheese Recipes