Pemberton Cookbook

Cottage Cheese

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.