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Smearcase

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Catherine Davidson

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Smearcase

by Catherine Davidson » Mon May 05, 2008 5:23 pm

I need a recipe for smearcase as in Bauer's smearcase not the dessert. Many thanks, in advance, for sharing such a recipe if you do.
If you wish to make an apple pie truly from scratch, you must first invent the universe. Carl Sagan
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Lois Mauk

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Re: Smearcase

by Lois Mauk » Mon May 05, 2008 9:15 pm

Is this something similar to Cottage Cheese? I remember my mother making schmeercase, but I don't remember much about it. She also made what she called Cottage Cheese when we had milk that was about to go bad. My dad was a country preacher and he was sometimes paid in produce, dairy products, fresh vegetables and live chickens.

I have NOT tried this recipe and can't vouch for it, but I found these instructions at http://www.saudervillage.org/Education/TT_Recipes.asp#CottageCheese:

Put 1 gallon of un-pasteurized milk in a pan or bowl. Leave the milk in a warm, but not hot place (maintain 75-85 degrees F.) The milk will curdle in a few hours or a few days, depending on the temperature and the bacteria count. When it is set, the solids will form a curd, which floats on the whey. Cut the curd using a clean knife. Make parallel cuts across one way and then perpendicular. Heat curd to 110 degrees F. while stirring slowly. To test the curd, pinch a little bit between thumb and finger. If a tiny bit remains on the ball of your thumb it is about ready. Drain the whey by putting it in a bag and hanging it on the clothesline. You can rinse the curd with cold water and drain again. You can add cream at this time or when you serve it.


Now that I'm found these instructions, I remember Mom hanging cheesecloth bags and letting it drip into a bowl. We fed the liquid (the whey) to the dogs and the rabbits. Now we know there's lots of nutrition in that liquid.

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Catherine Davidson

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Re: Smearcase

by Catherine Davidson » Tue May 06, 2008 6:25 am

Thanks Lois, I think schmearcase or smearcase is the German word for Cottage Cheese. The recipe you found looks like a good recipe for the cheese itself. I'm wondering though what Bauer's added to their s. case. I spoke to someone the other day who thought they added grated onion.
If you wish to make an apple pie truly from scratch, you must first invent the universe. Carl Sagan
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Sonja W

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Re: Smearcase

by Sonja W » Tue May 06, 2008 11:08 am

"Schmearcase" is derived from the German "Schmearkäse", which literally means "smear cheese". It's a soft cheese (not cottage cheese, more like cream cheese but a little softer) that is often seasoned with herbs and/or onion/garlic. It's meant to be spread on bread. You've heard of "a bagel with a schmear"? That's the Yiddish derivation.
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Catherine Davidson

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Re: Smearcase

by Catherine Davidson » Tue May 06, 2008 12:17 pm

Okay, so flavoring "the schmear" is up to you. And the consistency should be spreadable. And the end result is not Boursin. Somewhere out there is the recipe for the Louisville version of schmearcase. It's like beer cheese or Benedictine. I used to see it everywhere. Or is it so time consuming to make that it isn't like hummus or the above?
If you wish to make an apple pie truly from scratch, you must first invent the universe. Carl Sagan
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Dan Thomas

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Re: Smearcase

by Dan Thomas » Tue May 06, 2008 7:05 pm

Here's a recipe for what we serve here at Big Spring(in a much smaller batch)

Schmercase

16 oz container Cottage Cheese (drained well...we put ours in a fine colander and let it drain for about 10 minutes stirring every so often)
8 oz package of cream cheese warmed to room temperature
1 tablespoon Worcester Sauce
1 tablespoon scallions or chives freshly chopped

Combine everything into a food processer and whiz it until you get a smooth spread like consistancy...You may have to add a little more cream cheese to get the desired thickness if you didnt drain your cottage cheese enough.

That's all there is to it....
Dan Thomas
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[b][color=#000080]Waypoint

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Sonja W

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Re: Smearcase

by Sonja W » Tue May 06, 2008 9:38 pm

Catherine, if you're the experimenting type, you might also try using labne (which is a yogurt-based and lighter than cream cheese) as a base. Labne is available at Al Watan. You can mix it with some pureed onion, crushed garlic, dill, Herbes de Provence, pepper - whatever strikes your fancy. It's a great base for flavorings and works as both a dip and a spread (add some milk or cream to thin it out).

I like to spread it on fresh lavosh (a thin, circular bread - also available at Al Watan), add things like smoked salmon and cucumber or cheese and thin-sliced cold cuts - then roll it up and slice. It's also great on toasted bagels - with a lower fat content than cream cheese.
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Catherine Davidson

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Re: Smearcase

by Catherine Davidson » Wed May 07, 2008 8:38 am

Thanks Dan, the Big Springs' version is probably close to Bauer's. It fits my beer cheese methodology concept. I've never tasted labne but I'm up for it. Thanks Sonja.
If you wish to make an apple pie truly from scratch, you must first invent the universe. Carl Sagan

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