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.
from the Pennsylvania Dutch Cookbook, 1967
by Anne Pemberton, 2003
Page created May 25, 2003. Anne Pemberton. Edited Tue, June 3, 2003 . AP.