anyone make schmierkase or cup cheese?

[Use Less]

Hi,Tried searches at dairy & cooking w/o success, google-search, my handful of traditional cookbooks. So, does anybody make schmierkase (a plain, dry, cottage-cheese) or cup cheese (a semi-transparent very gluey cheese). My Dad, age 84, misses these from his youth. We used to buy at market, but we are hours from Pa. Dutch country, & market isn't what it was, of course. I'd be very grateful for recipes you can share. Thanks, Sue

[dlmcafee]

Found this on a google search maybe it will help

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.

[Belfrybat]

The above recipe only works with non pasturized milk as pasturized will not sour but spoil. Pasturized milk needs a clabbering agent, like white vinegar. I think about 1/2 cup per gallon of milk.

[Old John]

When I was growing up, I use to work for, help out, & hang out with my old bachelor Uncle.
He made Schmiercase, every Summer. He'd let it sit out on the window sil, well covered with several layers of cheese cloth, to get kinda rank smelling. And we'd spread it on crackers.
I shared many a lunch with him, of Schmiercase, beef stick, crackers & a beer.The truth... I wasn't crazy about it, but........ "Old John doesn't go hungry". That's my #1, First rule.
I c'n eat, that is share, just about any food that anyone else at the table can eat.
I must have starved to death in a past life. Not going to this time around.
ETA.......I have never made it myself. Although, it is Easy to make home-made cottage cheese, with raw milk.It is good too.

[uncle Will in In.]

Loved that stuff. I was born in 1934. My grandma was a widow living on a farm. She milked one old white holstien cow that pastured the county roads all day. She was always home at milking time for her corn while Grandmaw milked her out in the yard while squating down without a stool.
Grandmaw let the milk set until the next milking time. It was always sour by then. She skimmed off the cream and put in a 5 gallon cream can that the creamery picked up once a week. The sour skimmed milk would be put in a large pan on the stove to simmer for most of the forenoon. It will get tough if it gets over 110 degrees. The clabber would eventualy raise to the top of the blueish looking whey. She dipped it off and hung it in a cheesecloth bag on the porch rafter to drip dry.
When it quit dripping, she put it in a large pan and shredded it up with a fork. She would put a bit of fresh cream on it before we ate it. We (I) always put home made sorghum molasses on it. The curds were a litthe chewy, but I loved it that way.

The whey was fed to her large laying flock of home hatched chickens. The creamry truck came once a week and picked up her can of sour cream, and her eggs, plus any chickens she wanted to sell.