How to make Butterkäse (Butter Cheese)

Butterkase is a semi-soft cheese with a golden natural rind, very popular in Germany and Austria for its creamy texture, buttery like taste. Its name, when literally translated means "butter cheese," but the cheese is butter free.

It is aged for a period of 3 to 4 weeks resulting in a mild taste and flavour. The softness and mildly salty or acidic flavour is reminiscent of Muenster or Gouda cheeses. Butterkäse first appeared in 1928 as a variant of Italian Bel Paese.

Ingredients
10 L (10 qts) Full Cream Milk
1/4th Teaspoon (Tad) Thermophilic Culture (MOT92)
2.5 ml (1/2 tspn) Calcium Chloride in 1/4 cup water
2.5 ml (1/2 tspn) Liquid Rennet in 1/4 cup water
Saturated Brine solution 18%

I recommend the Italian Cheese kit for this cheese, which can be found at littlegreenworkshops.com.au/product/italian-che…

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