Best 7 Buttermilk Fresh Cheese Recipes

BUTTERMILK FRESH 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, 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.

HOMEMADE RICOTTA CHEESE WITH BUTTERMILK

Steps:

• Gather the ingredients.
• Cut enough cheesecloth to drape over the top of the colander, with plenty hanging over the sides.
• Rinse the cheesecloth in water and squeeze out excess water.
• Fold the cheesecloth into two layers that completely cover the colander. Set the colander in the sink.
• Pour the whole milk and the buttermilk into a pot over medium heat. The temperature should not be so high that the milk ever reaches a boil. For the first 5 minutes as the milk warms, stir frequently to prevent the milk from burning to the bottom of the pot.
• After 5 minutes, use the thermometer to test the milk temperature. When it is around 100 F, stop stirring the milk and let it continue to warm undisturbed. You will start to notice that the milk is thickening on the surface. This is the curds forming.
• When the milk temperature reaches 175 F, turn off the heat. Let the milk sit for 5 minutes. Do not stir.
• Using a slotted spoon or skimmer, gently scoop the curds out of the pot and into the cheesecloth-draped colander.
• Let the curds drain in the colander for 5 to 10 minutes.
• Gather the cheesecloth around the curds and tie at the top with a rubber band. Hang the bundle of curds so more moisture will drip out. You can hang the bundle from your faucet, or set a ladle handle across the top of a pot and hang the bundle from the ladle handle. Let the cheese drain for at least 30 minutes.
• Scrape the homemade ricotta out of the cheesecloth and into a bowl.
• Serve immediately or refrigerate. Use within three to four days.

QUARK (HOMEMADE CHEESE)

Steps:

• Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
• Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

LEMON ZEST BUTTERMILK FRESH 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 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.

HOMEMADE LEMON-THYME BUTTERMILK FRESH 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, 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.

HERBED BUTTERMILK FRESH 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 herbs 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.

BLACK PEPPER BUTTERMILK FRESH 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.