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Recipe: Clabber Milk Cheese (aka Schmierkase or Smearcase)

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Clabber Milk Cheese

This cheese has been known by two other names as well, Schmierkase and "Smearcase."

Place 1/2 gallon sour milk (not buttermilk) in a enamel double boiler and heat to lukewarm (not more than 85 degrees) until it becomes thick clabber. Let stand over the lukewarm water until curds and whey separate, then pour into a colander and drain off the whey. When well drained pour into cartons, add one tablespoon thick sweet cream, cover and use as regular packaged cottage cheese.
MsgID: 0311274
Shared by: Halyna - NY
In reply to: ISO: Smearcase
Board: International Recipes at Recipelink.com
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Reviews and Replies:
1 ISO: Smearcase
  Vicki, Missouri
2 Recipe: Clabber Milk Cheese (aka Schmierkase or Smearcase)
  Halyna - NY
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