July 6, 2010

Buttermilk Cheese


Buttermilk Cheese

I purchased a quart of heavy cream and didn't notice the expiration date was the same day I got it. I used some of the cream for up to a few days after the expiry and the rest I made into butter. I added less than a quarter teaspoon of culture to the cream [the cream can also be churned into butter without] and beat it with a spiral beater on medium speed until the butter and buttermilk separate.

The thing I love about this process is I get to use not just the butter but also the buttermilk. The buttermilk is delicious either to drink, yes it's a bit tangy but it's yummy, or to add to biscuits and pancakes. It can also be made into delicious fresh white cheese by mixing with whole milk and boiling until curds form. The curds are spooned onto a sieve lined with round white coffee filter then weighted down. I keep the whey in the refrigerator and I use it for making bread or add it in certain dishes in place of regular tap water. See, no waste at all. I made three different goodies from a quart of heavy cream: butter, buttermilk, and cheese.

Buttermilk Cheese
1 quart whole milk
1½ cups low-fat cultured buttermilk
2 teaspoons kosher salt
  • Line a strainer with three layers of 12-inch cheesecloth squares and set over a deep bowl (if using the whey) or sink.
  • Combine ingredients in a large heavy-bottomed pot over medium-high heat and cook until mixture reaches 180°F and separates into white curds and translucent whey, about 8 minutes. Ladle contents into prepared strainer and drain completely.
  • Gather corners of cheesecloth together and gently twist to press out excess whey. Serve immediately, or cool to room temperature before serving, about 10 minutes.
  • For firmer consistency, transfer cheese on a small flat-bottomed plate lined with round white coffee filter. Shape into a rectangle or round, wrap the cheese with the coffee filter, weight down, let stand in refrigerator until cool, about 10 minutes. Unwrap and gently invert onto plate, discard paper, wrap in plastic film, and refrigerate for another 10 minutes before slicing.
Buttermilk Cheese
buttermilk cheese is non-melting and is delicious grilled or pan-fried


Abby said...

Wow, impressive AND yummy! =)

Oggi said...

Hi Abby, thanks.:)

Juliana said...

Wow, I would love to try your fresh cheese...looks yummie!

Joy said...

Wow, that is all I have to say. Just wow.

Oggi said...

Juliana, it's easy to make and you'll love it specially with a little more salt.

Joy, thanks.:)

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