Called Smierkase by the Pennsylvania Dutch.
Heat 1 qt of sour milk to lukewarm. Pour into a cheesecloth bag.
Pour one quart of warm water over this, and after this has drained through, pour a second quart of warm water over and let it drain through. Pour a third quart of warm water , tie bag and let drip until the "whey is all."
Serve with either sweet or sour cream and seasonings to taste.
~Adapted
from the Pennsylvania Dutch Cookbook, 1967
by Anne Pemberton, 2003
Page created May 25, 2003. Anne Pemberton. Edited Tue, June 3, 2003 . AP.