Buttermilk Fresh Cheese Recipes

Steps:

• Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
• Combine milk, buttermilk, and salt in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.)
• Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
• Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.

Steps:

• Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
• Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
• After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.

Steps:

• Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
• Combine milk, buttermilk, sugar, and vanilla in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.
• Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
• Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving. This cheese is great for crumbling over fruit salad.

Steps:

• Cut out three pieces of cheesecloth into 12-inch squares.
• Line a colander or medium strainer with all three layers of cheesecloth.
• Set colander in sink.
• Combine milk, buttermilk, salt, lemon zest and thyme in a large heavy-bottomed saucepan, and heat over medium-high heat, stirring often until mixture has separated into white curds and translucent whey, about 8 minutes.
• If using lowfat buttermilk, separation occurs at about 180 degrees F and the curds will clump together readily.
• If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees F, and the curds are finer-grained.
• When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together-this way you won't loose tiny curds through the cheesecloth.
• Ladle the contents of the saucepan into the prepared colander.
• Let the whey drain, 1 to 2 minutes.
• Lift the four corners of the cheesecloth and gather them together.
• Gently twist the gathered cloth over the cheese and press out any excess whey. Do not squeeze to tightly or you will end up with a grainy cheese.
• Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more.
• To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes.
• Unwrap cheese and gently invert onto plate; discard cloth.
• Tent cheese with plastic wrap and keep refrigerated up to 2 days.
• Remove from refrigerator and let stand for 10 minutes at room temperature before serving.
• You can omit the lemon and thyme and opt for cracked black pepper, or fresh rosemary, or red pepper flakes, lemon zest and dill -- whatever fresh herbs you like.
• You can also reduce salt to 1/2 teaspoon, adding 2 teaspoons pure vanilla extract and 1 to 2 tablespoons sugar, depending on how sweet you want your cheese.

Steps:

• Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
• Combine milk, buttermilk, salt, and pepper in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.
• Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
• Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.

Steps:

• Preheat oven to 350 degrees.
• Melt butter, stir in brown sugar, flour and oats.
• Press into 9 or 10 inch spring form pan.
• Beat cream cheese, and brown sugar in a bowl until smooth.
• Beat in the buttermilk, flour and soda until smooth.
• Beat in two large eggs until mixed, add in vanilla, dont overbeat.
• Spoon into prepared crust lined pan.
• Sprinkle the top with the crushed macarrons.
• Bake in oven for 70 minutes or until set.
• This tends to be jiggly for a long time, so dont over cook, but keep centre semi jiggily. If desired turn heat off and let cool with door ajar.
• This also puffs up to the top of pan, top browns, and when cooled does fall in the centre area.
• Cool before cutting.
• Serve with raspberry sauce and fresh raspberries.

Steps:

• Step 1: Making the Milk Mixture.
• In a saucepan, on medium-high heat, heat up the milk with the salt, until it reaches a point right below a boiling point.
• When the milk is hot, you can see it starts bubbling a bit, add it to the cold buttermilk (Jben).
• You can flavor the jben if you want, I am using dried thyme. Mix well.
• Let the milk and buttermilk mixture sit on your counter for around 1-2 hours. You will notice that the mixture will start separating, there is a liquid on the top.
• Step 2: Straining the Mixture.
• To strain the mixture, I am using a cheese cloth (that you can buy in the supermarket) over a strainer, placed on top of a bowl (to get all the liquid that is strained).
• Pour the mixture on the strainer and cover it with the excess cheese cloth.
• Let the cheese mixture sit in the strainer (over the bowl) for 10-12 hours (or overnight).
• The cheese is ready after 10 hours, all the water is captured in the bowl, and you end up with the beautiful creamy cheese in the strainer.
• serve on a toasted bread, you can add some honey or jam to it!

Steps:

• Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
• Combine milk, buttermilk, salt, and lemon zest in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.)
• Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
• Serve unwrapped cheese warm on French bread, drizzled with olive oil and seasoned with salt.

Steps:

• Mix together in a lg. pan the water and 1/2 tsp salt.
• Bring to a boil over med. high heat.
• Add broccoli - return to a boil and cook for 3 minutes.
• Drani and rinse broccoli in cold water.
• Mix 1/4 C flour - 2 tbs cheese and onion powder in a plastic bag, Seal and shake to mix.
• Mix buttermilk,baking powder,1/2 C flour, 2 tbs cheese and 1/4 tsp salt.
• Stir until smooth.
• Heat 2 to 3 inches oil to 375.
• Dip a few pieces of broccoli in batter.
• Fry until golden brown.

Steps:

• Make sure to parboil the potatoes until soft-firm.
• Butter a 2-1/2-quart shallow casserole dish.
• Set oven to 350°F.
• Arrange half of the sliced par-boiled potatoes in the bottom of the prepared dish.
• For the buttermilk-blue cheese sauce: melt butter in a medium saucepan over low heat.
• Add in garlic and shallots; saute for 1 minute.
• Add/whisk in flour, whisk and stir for 3 minutes more.
• Pour in the half and half and room temperature buttermilk all at once; cook/whisk until sauce thicken and is bubbly.
• Remove from heat, and stir in pepper, mayonnaise, mustard, Worcestershire sauce, parsley and half of the blue cheese; mix well to combine.
• Layer all of the sliced mushrooms over the potatoes in the casserole dish; top with half of the cheese sauce, and distribute the grated jack cheese over the sauce.
• Layer remaining potatoes over the jack cheese and sauce.
• Spoon with remaining sauce on top.
• Sprinkle with remaining blue cheese.
• Bake for 45 minutes. Remove from oven and sprinkle the potato chips over top; return to oven for 10 minutes.
• Remove from oven and arrange the cooked broccoli around the edges of the casserole (if using) and garnish with pimento (if using); bake for 5 minutes longer.
• Absolutely delicious!