Cultured buttermilk can be used with whole milk to make a marvelous soft cheese for spreads or for use in recipes calling for ricotta cheese, such as stuffed shells or lasagna. Buttermilk cheese is simple to make and you don't need any special equipment. Everything you need is already in your kitchen or pantry. In just a few hours, you can have fresh cheese, ready to serve on crackers or use in your favorite recipe.
Instructions
1. Pour the gallon of whole milk into a stainless steel stock pot and place the pot on the stove.
2. Attach the cheese or candy thermometer to the side of the pot, making sure that the tip is immersed into the milk at least 2 inches.
3. Slowly raise the temperature of the milk to 180 degrees. If you set the heat to high, the milk will scorch, so keep the heat setting at medium or medium low.
4. Remove the pan from the heat after the temperature is achieved and immediately add 1/2 cup of buttermilk. Stir to distribute the buttermilk thoroughly throughout the warm milk.
5. Let the pan sit for 15 minutes. Use the stainless steel or wooden spoon to determine if the cheese has separated from the whey. You should see small pea-sized cheese curds when you stir.
6. Line a colander with muslin, cotton or cheesecloth. An old cotton pillowcase cut to 18 inches square will work if you have nothing else. Make sure the cloth extends over the sides of the colander.
7. Allow as much of the whey to drain from the curds as possible.
8. Bring up each corner of the cloth and tie in a knot around the curds. Hang the cheese ball from the faucet to let the remaining whey drip from the cheese.
9. Remove the cheese from the ball after it has stopped dripping. This will take approximately 1 1/2 hours.
10. Place the cheese into a covered container and refrigerate until needed.
Tags: stainless steel, whole milk