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RECIPE: CRUMBLED BUTTERMILK CHEESE

Recipe: Crumbled Buttermilk Cheese


Rated 5.0 stars by 1 users

This cheese, because it is heated, is fairly dry in texture and can be tossed into a salad or sprinkled over casseroles with delicious ease.



5 minutes

40 minutes

10 Servings



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Cheese Salt

Cheese Cheese Salt

Cheese Salt

$5.99

An easy-to-dissolve, iodine-free salt perfect for cheesemaking.


Buttermilk Starter

Other Buttermilk Starter

Buttermilk Starter

$12.99

This heirloom culture makes batch after batch of traditional cultured buttermilk right on your countertop, easy as pouring milk in a jar. Bake with your buttermilk or add it to cream to make cultured butter.


Pocket Test Thermometer


Butter Muslin

Cheese, Kefir, Kombucha, Sourdough, Tempeh & Soy, Vegetables, Yogurt Butter Muslin

Butter Muslin

$5.99

Butter Muslin is a tightly woven cloth, similar to cheesecloth, used for draining, pressing, and straining soft cheeses, yogurt or milk kefir. Butter muslin cloth also works as a breathable jar cover for all sorts of fermenting applications.






INGREDIENTS:

INSTRUCTIONS:

  1. Heat buttermilk over direct heat to 160°F. The buttermilk will automatically begin to separate into curds and whey. If it does not, slowly increase the temperature until it does, but do not go over 180°F.
  2. Scoop the curds into a colander suspended over a clean bowl and lined with butter muslin. Make a draining sack and hang the curds todrain for 6-10 hours, or until the whey stops dripping and the desired consistency has been reached.
  3. Pour the cheese from the draining sack into a clean bowl. Add salt and any extra flavoring ingredients.

This cheese will keep covered in the refrigerator for up to 2 weeks. Makes about 1 cup of cheese.

 download our cheesemaking guide and recipe book

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