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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
1/2 gallon good quality whole milk
2 cups buttermilk
2 tablespoons lemon juice or cider vinegar
1/4 cup heavy cream
Seasonings of our choice
Step by Step Instructions
***Start with clean kitchen, sink and tools. Use stainless steel or enamel cookware and have an instant read thermometer.
Make sure milk and buttermilk are at room temperature.
Heat whole milk over medium heat until it reaches 175 degrees. If you don't have a thermometer, you can tell the time when your milk is hot enough when foamy bubbles begin to form around the edges of your cooking vessel. DO NOT BOIL.
Pour in buttermilk and lemon juice.
Stir gently and watch the curd separate from the whey.
Turn off heat and allow curd to sit in the whey for 10 minutes.
Line a colander with either cheesecloth or a flour sack towel. Set over a large pot if you are going to save your whey.
Gently pour curds and whey into the colander.
Allow to drain.
Gather edges of towel or cheesecloth into a bundle and tie with kitchen string.
Hang cheese over the pot for at least an hour or until it stops dripping. I hung mine from my cabinet knob but a hook over your sink will work, or if you have a deep enough pot, you can tie it from a wooden spoon set across the top of the pot.
When cheese has finished dripping and is a solid mass, you can unwrap it and season as desired. I used salt and Herbes De Provence in mine. But you could use anything you prefer.
If you would like to make cream cheese, simply beat the cheese with a mixer and add 1/4 cup of heavy cream and beat until light and fluffy. This will render a soft and fluffy whipped cream cheese much like that you buy for your bagels.