Wednesday, September 28, 2011

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

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