Schmierkase Cream Cheese Recipes

Steps:

• 1. Let milk sour until it becomes very thick, then heat to 115 to 120 degrees.
• 2. Pour half of milk into a coarse cloth bag to drain. Squeeze out as much liquid as possible. Empty curds into a bowl and crumble. Repeat process with remaining milk.
• 3. Let crumbs set at room temperature for 2 to 3 days(up to 5 days if a stronger flavor is desired).
• 4. To crumbs (should be about 4 cups) add baking soda and mix well. Pour into double boiler and let stand for 30 minutes, then add 1 1/4 to 1 1/2 cups warm water.
• 5. Bring to a boil, stirring constantly. Mix in butter, salt and finally the cup of hot water, adding it 1/4 cup at a time.
• 6. Cook for 10 to 12 minutes, stirring to dissolve crumbs. Allow to cool, then spread on bread and serve!

Steps:

• Mash Camembert with fork and combine with cream cheese, mixing well. Mix cheese with onion, garlic, white wine, paprika and a generous amount of freshly-cracked pepper. Finally mix in chives.

Steps:

• Heat sour milk to lukewarm and pour into a cheesecloth bag.
• Pour warm water over this; after it has been drained through, repeat twice more.
• Tie bag, hang and let drip over sink until "whey is all".
• Serve with either sweet or sour cream and season to taste.