amish butterkase (butter cheese)
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Thermophilic means “heat-loving.” To make yogurt with a thermophilic culture, you must heat the milk to a temperature that will break down the milk proteins (about 160° to 180°F), then cool it back down to culturing temperature (around 110°F). The culture is added to the warm milk and kept at that temperature while it cultures; usually between 4 and 12 hours. Thermophilic cultures typically produce yogurt that is thicker than a yogurt from a mesophilic culture.
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method
Stove Top
Ingredients For amish butterkase (butter cheese)
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thermophilic starter
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rennet
How To Make amish butterkase (butter cheese)
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1• Heat milk to 95 degrees
• Add starter – 20 minutes
• Heat to 104-108 degrees
• Add rennet
• Cut curd into small squares
• Stir and allow to settle
• Pour off excess whey and add back the water to volume
• Stir every now and then for ¾ hour
• Ladle into a mould -
2***Please Note***
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