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Crumbled Buttermilk Cheese Recipe - Cultures For Health

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    RECIPE: CRUMBLED BUTTERMILK CHEESE

    Recipe: Crumbled Buttermilk Cheese

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    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

    $17.99

    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

    Butter Muslin

    Butter Muslin

    $7.99

    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

    Ready for More Buttermilk Cheeses?