Name: Cup Cheese (Ziegerkees)
Yield: 6 deep custard cups, 3 inches (7.5 cm) in diameter by 2½ inches (6 cm) deep, or 18 to 24 servings
Cuisine: American
Ingredients: ½ cup (40 g) minced fresh chives or chervil; 6 tablespoons (90 g) unsalted butter, room temperature; 1 cup (250 ml) heavy cream; 3 large eggs; ½ teaspoon baking soda; 1 gallon (4 liters) scalding-hot water; 2½ teaspoons sea salt; ¼ cup (60 ml) high-acid vinegar (optional); 2 teaspoons ground sage; caraway seed; 3 cups (750 ml) certified raw goat milk; 1 gallon (4 liters) certified raw whole milk

Preparation info

6 cups , 3 inches 7.5 cm ) in diameter by 2½ inches (6 cm) deep, or
18 to 24
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

The first requirement for this recipe is raw milk from certified animals. For readers unable to obtain high-quality raw milk or who are reluctant to use it, please refer to my Shortcut Method following this recipe.

The Grube family of Lancaster County, from whom this recipe comes, originally prepared their cheese in stoneware crocks. In calculating the amount of cheese needed, keep this rule of thumb in mind: 1 gallon (4 liters) of raw whole milk will yield approximately 1 pound (50