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
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
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:
- 1 quart cultured buttermilk
- Cheese Salt
- Herbs or other flavoring (optional)
INSTRUCTIONS:
- 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.
- 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.
- 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.
