|Homemade Buttermilk Cheese|
You know that time when you brought home a quart of buttermilk from the supermarket thinking how awesome it would be to have pancakes for breakfast?
Weeks later, there are still no pancakes and the expiration date on the carton was days ago.
There’s something you can make quickly with that buttermilk: boursin-style cheese.
It takes that no special equipment or ingredients, and the whey can be used for breadmaking. Whey also freezes well, in case it’s going to be a while before finding the time to bake.
*Have a pint or less of cultured buttermilk left? Add milk or cream to the container and leave out on the counter for 12-24 hours. The buttermilk will re-culture.
|Finished cheese rolled in Herbs de Provence|
Serves 4, about 5 ounces
Adapted from a recipe published at urbancheesecraft.com
1 qt. Cultured Buttermilk
Dried Herbs (I used Herbs de Provence)
Cracked Black Pepper (optional)
Shallow baking dish, coffee filter, strainer, bowl
Allow buttermilk to come to room temperature; place baking dish in cold oven and add buttermilk.
Set temperature at 375f for 25-30 minutes, or until curds cleanly separate from whey.
Ladle contents into the filter-lined strainer set over the bowl. Strainer should not touch the whey.
|Cheese Curds Draining|
Let drain 40 minutes, stir curds once, and place in refrigerator to continue draining for the next 24 hours.
Salt to taste, add a few cracks of pepper if desired, and knead into a round shape.
Both the texture and flavor will change with salting.
Roll in fresh or dried herbs. Wrap in waxed paper and refrigerate for at least 12 hours to let the flavors come together.
Finished cheese should not be “sqeaky”– if it is, add a bit more salt.