Butterkäse: German Butter Cheese

3 Gallon Recipe

Butterkäse, pronounced booter-keh-zuh, is a mild German-style semi-soft cheese known for its buttery aroma, smooth paste, and gentle flavor. The name translates to “butter cheese,” which perfectly describes its soft, creamy character. Washing the curds lowers acidity and helps create the supple texture that makes this cheese excellent for snacking, slicing, or melting.

Ingredients

• 3 gallons milk
• 1/4 teaspoon thermophilic culture
• 3/4 teaspoon calcium chloride
• 1/2 teaspoon rennet
• Saturated salt brine

Pressing Schedule

• First press: 30 minutes at 11 lb; flip
• Final press: 9 hours at 24 lb; flip halfway if possible

Finishing

• Air dry: 2 to 3 days
• Pack: Vacuum pack
• Aging: Ready at 4 weeks; improves with more time

Method

1. Heat the milk to 102°F. Add the thermophilic culture, let it hydrate, then stir in thoroughly. Ripen for 40 minutes.
2. Add calcium chloride and stir well. Add rennet and stir gently for 30 seconds. Cover and let set for 40 minutes.
3. Check for a clean break. Cut curds into 1/2 inch cubes and rest for 5 minutes.
4. Stir gently for 20 minutes, cutting any large pieces as needed. Rest for 5 minutes.
5. Heat 5 quarts of water to 140°F. Remove about half of the liquid whey, without draining down to the curd surface.
6. Stir to loosen curds from the bottom. Add hot water one cup at a time until the removed whey has been replaced. The whey should settle near 104°F.
7. Stir for 10 minutes to wash the curds and lower acidity, then rest for 10 minutes.
8. Drain the curds and transfer them to a cheese mold lined with butter muslin.
9. Press for 30 minutes at 11 pounds, checking after 10 minutes and adjusting pressure as needed. Flip the cheese.
10. Press for 9 hours at 24 pounds. Flip halfway through if possible.
11. Brine for 10 hours, flipping halfway through.
12. Air dry for 2 to 3 days, then vacuum pack and age at least 4 weeks.

Serving Suggestions

Butterkäse is a versatile cheese that works well on a cheese board, sliced for sandwiches, or melted into warm dishes. Its mild, buttery flavor pairs nicely with crusty bread, soft pretzels, pickles, sausage, apples, grapes, and light German-style beers.