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| 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.
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| Finished cheese rolled in Herbs de Provence |
Buttermilk Cheese
Serves 4, about 5 ounces
Adapted from a recipe published at urbancheesecraft.com
Ingredients:
1 qt. Cultured Buttermilk
Salt
Dried Herbs (I used Herbs de Provence)
Cracked Black Pepper (optional)
Equipment:
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.
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| Curds and Whey |
Ladle contents into the filter-lined strainer set over the bowl. Strainer should not touch the whey.
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| 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.
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| Delicious Homemade Cheese and Gluten-Free Bread |
Finished cheese should not be “sqeaky”– if it is, add a bit more
salt.
