How to Make Cup Cheese
- With the help of a sharp knife, cut the thick sour milk through a couple of times. Then, start heating it at 90 degrees F or until the curd gets really dry.
- Once it becomes really dry, take it off the heat, and put it in a –somewhat- damp cheesecloth bag.
- After putting the cheese in the cheesecloth, put something heavy on top of it for 12 to 24 hours or until the cheese begins to dry even more.
- When the cheese begins to dry, you will need to forcefully make it go through a cheese sieve or you can grate it finely.
- Take the grated cheese and put it in a large wooden bowl, cover it with a “heavy tea towel” and then store it in a warm place for at least 3 days up to 7 days until it becomes ripe and soft. Make sure you are stirring occasionally while it is in process.
- After the cheese has reached the required consistency, pour it in a skillet and begin cooking. You will need to keep stirring until all the lumps have dissolved.
- Once it reaches a smooth consistency, add the salt, butter, and give it a good mix. After all the ingredients have been well incorporated, pour it into small cups or bowls.
- Cup cheese is known as a part of the Pennsylvania Dutch culinary.
- The reason why cup cheese is called cup cheese is because it was sold in solid cups.
- Now, cup cheese has become a “specialty food.”