Amish ButterKase (Butter Cheese)

Step 1

• Heat milk to 95 degrees • Add starter – 20 minutes• Heat to 104-108 degrees• Add rennet• Cut curd into small squares• Stir and allow to settle• Pour off excess whey and add back the water to volume• Stir every now and then for ¾ hour• Ladle into a mould

Step 2

***Please Note*** This is exactly how the recipe is written down and I do not know any more about it.