FREE SHIPPING ON ORDERS OVER $50 | CONTIGUOUS U.S. ONLY

Search

SEARCH

RECIPE: CRUMBLED BUTTERMILK CHEESE

Recipe: Crumbled Buttermilk Cheese



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.

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.

Ready for More Buttermilk Cheeses?