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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


Cheese Salt

Cheese Cheese Salt

Cheese Salt


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

Buttermilk Starter

Other Buttermilk Starter

Buttermilk Starter


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

Cheese, Kefir, Kombucha, Sourdough, Tempeh & Soy, Vegetables, Yogurt Pocket Test Thermometer

Pocket Test Thermometer


Perfect for making cheese, yogurt or checking the temperature of your sourdough bread and more. This thermometer is a cultured kitchen workhorse.

Butter Muslin

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

Butter Muslin


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.



  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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