German Caraway Cheese And Fresh Homemade Cheese Appetizer Recipes

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GERMAN CARAWAY CHEESE AND FRESH HOMEMADE CHEESE: (APPETIZER)



German Caraway Cheese and Fresh Homemade Cheese: (appetizer) image

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. You will end up with a creamy white cheese with a tender curd and a fresh, tangy flavor. Mix it with cream for a creamed fine-curd cottage cheese or eat fresh, perhaps flavored with snipped fresh chives or lemon balm. You can find rennet tablets in the baking section of the grocery store.

Provided by Olha7397

Categories     Spreads

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 10

dry-curd cottage cheese
1 cup unsalted butter
1 teaspoon baking soda
2 teaspoons salt
2 cups sour cream
2 tablespoons caraway seeds
1 1/2 gallons homogenized whole milk
1 cup buttermilk
1 rennin tablets
sour cream or milk (optional)

Steps:

  • TO MAKE THE 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.
  • TO MAKE FRESH FARMHOUSE CHEESE: Warm the whole milk and buttermilk over low heat in a large saucepan or stockpot until they reach 90 degrees on an instant-read thermometer.
  • Pour 1/4 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 degrees; alternatively, heat the 1/4 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 or 140 degrees over medium heat; for a smaller curd cheese, bring the mixture to about 115 degrees over low heat.
  • Continue cooking, stirring occasionally, at the desired temperature for 1 to 1 1/2 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.
  • Makes 8 cups.
  • Home Cooking.

Nutrition Facts : Calories 522.4, Fat 39.6, SaturatedFat 23.9, Cholesterol 107.2, Sodium 731.7, Carbohydrate 25.2, Fiber 0.4, Sugar 26.7, Protein 18

CARAWAY CHEESE BREAD



Caraway Cheese Bread image

We enjoy cheese in a variety of ways. In this savory bread, cheddar cheese blends beautifully with just the right amount of caraway.

Provided by Taste of Home

Time 40m

Yield 1 loaf (16 pieces).

Number Of Ingredients 10

2-1/2 cups all-purpose flour
2 cups shredded cheddar cheese
1-1/2 to 2 teaspoons caraway seeds
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup plain yogurt
1/2 cup butter, melted
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick comes out clean, 30-35 minutes. Cool 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 199 calories, Fat 12g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 338mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

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