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Butterkase Recipe

Butterkase Recipe (Butterkase)

5.00 stars, based on 2 reviews
1Acidify & Heat Milk Begin by heating the milk to 86°F (30°C). You do this by placing the milk in a pot or sink of very warm water. If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats. Once the milk...
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Reviews 1-2 of 2

Rating:

Pros:
  • Short aging time
Cons:
From: Rhode Island, USA
I made this cheese using option 2 for a sweeter cheese - I removed part of the whey and replaced it with water. I opened the cheese after 6 weeks of aging and it is awesome! It is creamy and buttery with a mild sweet flavor. This is a great choice for a mild, short aging cheese.

Like my mother loved it from Germany -- buttery sweet

Rating:

Pros:
Cons:
From:
Used Jersey cow milk (vat pasteurized) and it was FANTASTIC. "Crowd went wild."

Reviews 1-2 of 2