September's Au Lait du Mois: Buttermilk Cheese

So you've used 2 cups of your quart of buttermilk to make The Grit's 45 rpm Pancakes. What do you do with the other 2 cups? Make buttermilk cheese!

I made my buttermilk cheese into a veggie dip by adding a Penzeys Spices mix like Penzeys Spices Chip and Dip Seasoning like Rebecca added to the sour cream to make a dip back in June. The buttermilk cheese dip was much thicker.

Buttermilk Cheese adapted from Ricki Carroll's Gourmet Home Dairy Kit
Ingredients:

• fresh buttermilk
• Cheese salt (optional)

Implements:

• 2 qt. pot
• Dairy Thermometer
• Sieve
• Bowl
• Butter Muslin

Procedure:

• Allow the buttermilk to set at 72°F for 24 hours. This will slightly sour it. (If you prefer a less sour cheese, omit this step.)
• Pour the buttermilk into a 2 qt. pot and affix the thermometer in a readable position.
• Heat the buttermilk to 160°F. At that temperature, the buttermilk should separate into curds and whey. (If not, increase the temperature to 180°F.)
• Meanwhile, set a sieve over a bowl and line the sieve with butter muslin.
• Once the buttermilk separates into curds and whey, pour the coagulated buttermilk into the muslin-lined sieve. Tie the corners of the muslin into a knot and hang the bag to drain for 3-4 hours, or until the cheese has reached the desired consistency.
• Place the cheese in a bowl. Add the salt to taste if desired.
• Store in a covered bowl in the refrigerator for up to 2 weeks.

Previous Au Lait du Mois:

• January's Au Lait du Mois: Yogurt
  
• Yogotherm Yogurt
  
• Yogurt Update
  
• February's Au Lait du Mois: Fromage Blanc
  
• Fromage Blanc Take Two
  
• March's Au Lait Du Mois: Paneer (Panir)
  
• March's Au Lait du Mois: Panir (Paneer)
  
• April's Au Lait du Mois: Creme Fraiche
  
• May's Au Lait du Mois: Mascarpone
  
• June's Au Lait du Mois: Sour Cream
  
• July's Au Lait du Mois: Queso Blanco
  
• August's Au Lait du Mois: Buttermilk
  

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August's Au Lait du Mois: Buttermilk

In an effort to catch up on my Au Lait du Mois posts, I made buttermilk for August and buttermilk cheese for September. Stay tuned for the buttermilk cheese post coming tomorrow.

Other than making buttermilk cheese, what does one do with buttermilk? I make pancakes. Specifically, I make 45 rpm Pancakes from The Grit Cookbook: World-Wise, Down-Home Recipes. The recipe follows the buttermilk recipe.

Buttermilk adapted from Ricki Carroll's Gourmet Home Dairy Kit
Ingredients:

• 1 qt whole milk (I used unhomogenized raw whole milk from Sprout's)
• 1 packet direct set buttermilk starter

Implements:

• 2 qt. pot
• Dairy Thermometer
• Slotted spoon

Procedure:

• Pour the milk into a 2 qt. pot and affix the thermometer in a readable position.
• Heat the milk to between 86°F.
• Add the starter; let the milk set undisturbed at room temperature (72°F) for 12 hours, or until coagulated.
• It is now ready to use, and will keep for up to 1 week stored in the refrigerator.

45 rpm Pancakes adapted from The Grit Cookbook: World-Wise, Down-Home Recipes.
Yields 6 to 8 seven-inch pancakes.
Ingredients:

• 1 C all-purpose flour
• 1 C whole wheat flour
• 2 t sugar
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 2 large eggs, beaten
• 1/4 C melted butter
• 2 C buttermilk
• 1/3 C water
• 1 t pure vanilla extract

Procedure:

• Preheat griddle or lo-inch nonstick skillet over medium heat.
• Sift flours, sugar, baking powder, baking soda, and salt into a large mixing bowl.
• In a smaller bowl, stir together eggs, butter, buttermilk, water, and vanilla extract.
• Stir wet ingre­dients into dry ingredients just until fully blended. (Batter can be somewhat lumpy. Do not overmix.)
• Test the temperature of the griddle or skillet by flicking a few drops of cold water onto it—if drops bounce and sputter, rather than merely steaming or boiling, the griddle is ready for use. Lightly coat the cooking surface with butter, vegetable oil, or, if you're really gluttonous, bacon grease.
• For each pan­cake, ladle 1/3 to 1/2 cup batter onto the griddle or skillet from a steady height of 2 to 3 inches.
• When bubbles first appear on uncooked side, begin checking for proper brown­ing on cooked side. When lightly browned, flip and finish cooking.
• Serve immediately or keep warm in a preheated 20o°F oven while the rest are being cooked.

Previous Au Lait du Mois:

• January's Au Lait du Mois: Yogurt
  
• Yogotherm Yogurt
  
• Yogurt Update
  
• February's Au Lait du Mois: Fromage Blanc
  
• Fromage Blanc Take Two
  
• March's Au Lait Du Mois: Paneer (Panir)
  
• March's Au Lait du Mois: Panir (Paneer)
  
• April's Au Lait du Mois: Creme Fraiche
  
• May's Au Lait du Mois: Mascarpone
  
• June's Au Lait du Mois: Sour Cream
  
• July's Au Lait du Mois: Queso Blanco
  

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