AMISH CUP CHEESE, Schmeirkase and all about clabbered milk!!
HTML-код
- Опубликовано: 4 окт 2022
- SHMEIRKASE RECIPE LINK: www.dropbox.com/s/3u3xdcntsj2...
Chocolate milk recipe:
1/2 cup unsweetened cocoa
1/2 cup sugar
1/2 cup very hot water
1/4 tsp vanilla
pinch of salt
Shake together well in shaker bottle and add to a gallon of milk!
I'm struck again by how many skills for feeding ourselves many of us have lost 😔 Thank you so much for sharing this!
So true.
I remember Julia Child saying once,”people today don’t know what real food tastes like”.
Could you please make a cookbook? I will never remember all of your wonderful recipes. Then is something happens to destroy our power grid we will need these to feed our families well. The internet will be gone but your written recipes will help keep us safe.
Thank you
Pat
I write down, any recipes I like, on just some paper. Not that neat, but I have them, when I want them. lol
I did it!!!!!!
I really did it! lol
Thank you sooooo much.
I added taco seasoning because that's what I had and I'd say it came out like nacho cheese.
I've been looking for a way to replace Velveeta for several recipes I have because it's so horrible.... yet nothing melts like it.... except Schmeirkase!!!
Now I know I'm feeding my family something so absolutely healthy and they all loved it!
Your comment has made me smile 😁
Good job! I can't wait to say that myself! ❤🎉
That's so great!
This brings back so many memories.I had 2 milk cows when i was in my twenty's.I made cottage cheese regularly. How how i miss the children being little and all the baking i use to do.😢Thank you for your video's, ii cant wait to watch them,you have the most beautiful smile that ive ever seen. Im 73 now,children are all gone,i still try raise garden.Thanks for walk down memory lane. 😊
From the days when even nursery rhymes were about out "curds and whey" to the days when we're taught having raw milk will kill us. I'm glad you're doing videos to keep the knowledge out there. In my early years of marriage, my MIL taught me to make cottage cheese. I used to sell it at farmer's markets and cream as well. Wow, it was crazy. I married into a Ukrainian family. Wowsers, when the news went out to the older ladies that I was making cottage cheese and selling cream, the farmer's market in town was so busy with the line ups to get my stuff. The organizers asked me to move to the back of the hall so the line ups would shop the other vendors :) Then the health rules got horrible and I had to quit. Now I'm a grandma...and goodness, I miss those days. Mozza is on the way this winter for sure...cheese strings will be gobbled up by my mid thirties son.
I love that you shared this memory with me!!!!
@@Ruthannzimm hi can you use the whey as the water/milk when reheating the schmeirkase?
If anyone is tabulating the votes in favor of a Ruthanne cookbook - I def vote yes!! Thanks for all you do Zimmerman family ❤
Wow! This science lesson was amazing! Better than school was and very practical! Looks yummy
Wow what a cook and overall homemaker she is truly amazing!!! Also I want to mention her warm,caring positive energy,I love the way she teaches the children to be hard workers not being useless and lazy like so many of the youth today. It’s good to see the boys helping mom in the kitchen cutting veggies and learning how to work a knife,that’s awesome. Great job
Thank you for posting this! I grew up in Lancaster pa and was a Yoder. I did not personally grow up Amish, my parents were beachy Amish and Mennonite growing up, but left when they were teens/early twenties and I still have Mennonite family members. Anyway, my parents have both passed, mom in 2017 and dad just last Dec. My mom never made this, but always enjoyed eating it. Remembering this kind of cheese spread makes me feel like I'm getting a hug from her. Thanks for your channel and all you share from the wonderful heritage of the Amish. God bless!
I love your home dairy videos! Please continue sharing things like this 😅
Oh my goodness!! I've been looking for these teachings for so long. I was born in Wisconsin, but was transplanted in southmost Texas. The love of milk cows came with me.
I use clabbered milk in my baking all the time, but I have never even seen a recipe like this before! I'm so excited to try this!!
First I want to start off by saying thank you for sharing all your knowledge. I find it so incomprehensible that in less than 100 years we have lost so much valuable information and skills from our previous generations for self reliance and community. I am so thankful for stumbling across your channel. God is good and so are you 🌞 Now I wish I had a cow 🙂
My great-grandparents had a farm in northern Louisiana, and they kept clabber in the fridge. I have no idea what all my great-grandmother did with it because I didn't get to spend time with her very often, but the level moved up and down in the gallon jars constantly. I miss her. She could make something out of anything, and it was always delicious. ❤
You are my HERO!!! I have been searching for replacements for velveeta. I use clabbered milk for cottage cheese but I have never heard of Schmeirkase. Thank you a million times. I so wish we were neighbors I would totally run over a loaf of sourdough and jar of jam!
😍😍😍 I’d love to have a lovely neighbor like that!!!
It becomes more like velvets if you melt the curds with cream. But they are equally delicious!
My Dad used to always talk about his Mom clamoring milk and I couldn’t figure out what the process was. He used to love to eat the fresh cottage cheese. Now I know exactly what he was talking about. Thanks a bunch for sharing. I wish I had some raw milk to try this out. You know so much. I am in awe.
I think this is also called Butter Cheese. I have bought it from one of the Amish grocery stores in Missouri and we love it. It makes mac and cheese so much better than velveeta. Now that I have seen how it is made I will have to go on a road trip for some raw milk, right down the road from the grocery store. Thank you so much for sharing your recipes and canning skills.
I love your descriptions of all the various steps and the whys. It shows that you have had to answer quite a few "But Why?" questions and are a seasoned professional. Thank you, for all you do!
Amazing! I can’t tell you how much I admire and envy you your wealth of knowledge from your family history.
100% German here and Mom used to give instructions like, ' HUNK of butter' or 'till it looks right'. lol. So, I make sheet cake with no measuring or instructions. Turns out great. Then some fruit on top with streusel.
Boy….I hope your children are learning all this information about making yogurt, making cheese, and all of the great natural foods you are making. They are so lucky. My Texas grandparents had a farm…they had cows, chickens, all kinds of farm animals. I have not been lucky enough to have a cow or goats…I have had chickens for the last 45 or so years. My mother who was born in 1925, 5th of 6 children, said my grandmother would make clabber to have on Sunday evening for supper. I remember seeing the clabber. Unfortunately I lost all 4 of my grandparents within 12 months in 1960 and 1961…but I also remember helping my Texas grandmother churn butter and I have a couple of her butter molds. My Texas grandparents in 1907… my Illinois grandparents were older and they married in 1897. They had had a cow and chickens but they were in their 70’s before I was born and all of their chickens were gone as well as their cow. I cannot tell you how much I envy you….so much.
Nothing to do with Luck. Hard work.
I love the idea of a cookbook mentioned below. You already have your receipts written out. Compile them into book form and sell it. You could make money for your family. I so enjoy watching you and your videos. Thanks
Love this idea! Such an interesting recipe, different from anything I’ve seen so far - thank you so much for sharing! Our milk cow gives SO much milk that we are always looking for new, unique ways to utilize it without having to make hard/aged cheese.
Our pleasure!
Thank you so much for making these videos!! I heard you speak at the Homesteaders at American womens conference. You are so encouraging and I appreciate learning more from you! Thank you
Thank you!!!
Whenever I have sour milk I make a bit of cheese I add some herbs and a bit of garlic it’s a bit bitter but I like that. I’m 78 years old and I milked goats and made Greek fetta for years I really miss my cheese making years. I lived in. MO. and drove to Colombia to get my buttermilk to culture. And sent to New England cheese supply for French calves rennet My cheese never lasted more than a few days.
I love learning from you and I’m 60 years old. You have so much wisdom to share and the Lord Jesus shines so bright❤❤❤
I am so anxious to try this cheese. My mother always made this cooked cheese. It was the best cheese, never knew she put in the baking soda. I just found a lady that I can buy raw milk and cream. Thank you. Enjoy the old ways.
I just watched, for the 3rd or 4th time, this video. Clabbered milk was interesting and I couldn't believe how easy it is to do. I had 4 gallons of clabbered milk sitting on my stovetop and was able to successfully make Schmeirkase! Oh my goodness!! According to my grandkids faces, I will be making a lot more of it. Thank you so much. And God bless you
Thank you for your inspyering videos, dear Ruthann. I like your Amish Mennonite Recipes, they are so simple and clear for ourselves. God bless you and your wonderful family in this times. Greetings from Bavaria in Germany to you all. ❤
I enjoyed seeing and hearing the children. It makes it more real.
I very much appreciate you sharing your wisdom in every video. You've helped take the fear out of canning for me. Thank you for that!
My parents were both raised in PA Dutch Country. My father would talk about Schmeirkase, but could only ever tell me it was "like cottage cheese". Thanks to you I have a much better idea. Appreciate the lesson!
I experimented using whey from clabbered milk (not heated at any time) as a replacement levin for bread dough. I merely replaced the volume of water/milk called for in a sourdough recipe with whey. It was much more active than my sourdough starter, and actually produced bread of similar taste to sourdough, but more fluffy and soft. I'm sure I'm not the first to try this, but happy I did! BTW, no pasteurization process is 100% effective. Even after typical pasteurization, some 'beneficial' bacteria remain (that's why non-homogenized milk will separate over time, become acidic, and naturally clabber). Plus, as soon as you open the container of fresh milk (pasteurized or not), lactic acid bacteria in the air enters and begins the process. It's no different than creating fresh sourdough starter...the bacteria in starter comes from the flour, the air, your clothes, etc. It's everywhere :) Thanks so much for the history lesson on how to make traditional clabber.
Great to know. I'm going to try this soon.😋
I will try to make bread with whey. I tried salt rising bread with a fermented potato yeast it was the best .
I was wondering about that! (Store bought pasteurized milk) Thanks for commenting. When my kids were young, I occasionally found a missing cup of milk that had turned to,cottage cheese. And while I was afraid to eat it, it did,smell just fine. It didn’t smell like bad milk. I’ve always wondered how that happened.
So interesting and a beautiful observation!! Thank you!!!!
Dear Ruthann, with the raw milk sitting on top of fridge - the pot lid is on? But allows air in ? You are a treasure !
Absolutely love kids playing outside. Wish more kids could today. Precious Memories of my three sons. Also love your kid’s learning from parents. Women and families have lost so much. 🙏
My dad used to clabber mill to feed to bucket fed calves to help keep them from getting scours. He would mix clabbered milk with fresh and let the calves drink as much as they liked and have free choice high quality hay always available as well. He said it was the best possible way to healthy drop calves.
I
Could listen to you all day. Your voice is so soothing and I am learning something from you every time I watch you
My mother told me the same thing about store milk would rot but raw milk just made cheese.
I can’t wait to try this. I remember my dad talking about this when I was a kid.
I love your videos, everything is so peaceful in your world, and you make everything look so easy. The bunny at the end was such a bonus ! 🐇🐇🐇🐇🐇
Love the bunny, adorable.❤😊
You make it look so easy! And you always give all the tips to be successful. I'm gonna try. And I love the bunny! He's so adorable, thanks for showing him to us. And I have to say I love seeing all your animals.......makes me smile and gives me a warm fuzzy feeling.
Thank you so much for sharing this! I can’t wait to try it.
This is beyond amazing. I am so impressed and excited!
Thank you for everything you teach us!! I love, love love everything and especially how great you explain these things!
Here close to Mexico, we just use the same pot without washing it.
No need to add clabber to energize.
This looks WONDERFUL
I set this mornings milk out to clabber! Going against my instincts; but I am bound and determined to get back to my roots.
Yes!! It really does go against what we’ve been taught about pasteurized milk!!
You will get more comfortable with it and even embrace it with practice b
New favorite channel. Thank you for keeping the skills going!
How interesting! I have never heard of this . I am thoroughly enjoying your channel, you are full of knowledge! And so pleasant to listen to!
We made this today! We are now big fans!!! 🙌🏻🙌🏻🙌🏻
You are such an inspiration! I am happy I came across your page!
Can’t wait to try this! Thank you for sharing your priceless knowledge!! ❤
Love your videos. I learn so much from you. Thank you for taking the time to teach us all you do.
I love seeing everything you do you have so many skills
I am loving all your videos
So helpful. I am going try try my hand at this. Thanks!
I love learning your way of using/making cheeses with raw milk. Thank you for sharing. All the best. Beautiful bunny!!! All the best!
I love your videos! Thank you for sharing!
I always learn so much from you. Thank you 😃 I also have learned why some food bothers my system. You are a wealth of good information.
You are truly blessed to have been raised in a family with these skills. The modern world has nothing that compares. Our children are "educated" but not skilled in LIFE skills. Please, stay just as you are and keep your children close. Thank you for sharing your wonderful skills with us.
As a person from the Netherlands we call it smeerkaas. It’s yummie 😁
I can’t wait!! My future dairy cow is currently 6 months old, so I have a bit of time to wait, but I’m learning as much as I can in my waiting room! Thanks again 😊
The cheese looks wonderful! ...I think I'm in love with your bunny!❤
Love how u teach.
Thank you so much for posting this. I just did this and despite a few mistakes, it turned out wonderful. Now all my friends want to try it as well. I just send them your link. God bless.
You are such a treasure and have so much knowledge? Thank you for the education you are providing to us!
My paternal grandmother made shmeirkase and everyone loved it. She was born Amish and when her family moved to Canada they became Mennonites.
Your videos are so wonderful, thank you so much for sharing and teaching all you do, your a real blessing. God bless you and yours always and forever.
Love your videos Ruthann!
Thank you for sharing the old ways. Your children are so lucky to be raised with all the old values. TFS hugs Ann
Wow...I have just made this down here on my homestead in Tasmania, Australia...Thank you so much Ruth Ann for sharing your knowledge...this will quickly become one of our families favourites for sure 😊
I really enjoy your videos
I just found your channel recently and want to say THANK YOU! I know I shouldn't have been surprised but I actually laughed out loud when the curds really DID melt when I made the schmeirkase!! I was like "wow!!"
Welcome aboard!
Such and interesting process, thank you for sharing❤️
Yet another fount of good food recepies to try for my family and friends. THANK YOU dear girl!!! ☺️🙌🌼💕💕💕
I love your channel. Thank you for being the blessing to so many people that God created you to be. 😊
I really enjoy your videos!
You’re welcome and THANK YOU!!
Thank you for making this video, you have a lovely family ❤
You are so kind
Thank you, Ruth. You have some delicious recipes
Your kids are well behaved ❤ Merry Christmas to you and your family.
Brenda Taylor
From Glenwood Springs, Colorado.
Just found your channel ! Nice video I know I’m gonna learn alot here 💕😊👍. Thank you 😊
Grew up amish and love the memories 😊
Thanks for sharing I enjoyed it.
You are the best teacher!!
Your family is very lucky to have you
You are bringing back my younger days to me. My gramaw would make schmerecase and hang it out on her clothesline to dry. It was rather dry and she made her apfel butter to put on the schmerecase. I surely enjoy all your content. You amaze me with all your knowledge. You are also so patient with your little ones. God Bless you!
I would love more cheese tutorials!
I have been trying mozzarella and failing
Determined to figure it out
I can't wait to make this! I'm from Texas, so I'm thinking we'll add some diced tomatoes and green chile! Thank you!!
This is fabulous, thank you!
I watched this video months ago, but am watching it again today. When you were describing how people used to use clabbered milk in baked goods before refrigeration and it reacted better with baking soda & powder- I had an epiphany! That’s why the one brand of baking powder is called “Clabber Girl”!
Yes yes!!!
I toured their factory where they taught me to make my own vanilla.
This is so fascinating!
I am trying this for sure
I have cultured mine in the jars, I have plenty of jars. It is neat to see the separation of curds n whey.
Yes. In hind-site I wish I would’ve done that to show!!
You are a remarkably talented and capable woman..take a bow.🇦🇺🦘🐨
Thank you so much for your wonderful videos. It strikes me not only how many of these skills are not only lost, but replaced with fare less quality products. As you noted pasteurizing our milk changes it’s composition into things we can’t use !
You also just answered my question…I had clabbered some milk and didn’t use it, so refrigerated it. It’s been in there for several months. No mold, but smells a bit bright. I can bake with this? Like cakes ? Did I understand that right ?
Yes. Use it in recipes that ask for butter milk or cultured milk of any kind!!!
Getting ready to heat the curds up. So glad I found your channels! We have lots of goats milk always on hand as in excess 🤪one more product to add to the list. Thank you😊
It turned out so good! I pulled out another half gallon this time to make cottage cheese. We make Kefir, yogurt, Chèvre , Mexican Cajeta( Carmel sauce ) and now will add this to our list. We still have milk left to drink. I also can the milk for later Incase we aren’t milking. I milk seven girls a day so we have plenty. I’m always looking for new ideas. I still need to start making soap with it also.once again love your channel!
LOVE the snacking bunny!
Im going to try this!
Thank you, Jesus, for people like Ruthann and her family for sharing her knowledge with the world. It really is an answer to prayer for those of us who have never learned the things we need to learn to survive especially on a minimal budget. Please bless them with your provisions and unwavering faith in your goodness. Thank you for causing their garden to flourish in spite of over spray and weeds. Thank you for giving them wisdom so that they can grow in the light of the knowledge of you. Be glorified in and through them all especially during the end-times giving them peace and safety.
No way! 🤯 this is awesome. Thank you