Real Buttermilk Cheesegreenspun.com : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread
This cheese is made from REAL Buttermilk. (When cream is churned, butter is made, and the liquid left is called buttermilk.) This cheese has a lightly sour flavor, is very spreadable, and wonderful with crackers.
Allow one gallon of buttermilk, to sit at room temperature for 24 hours (at about 72 degrees or close), covered. (You can cut this step and use fresh buttermilk if you dont like a sour taste, which is what I usually do.) Heat the milk over a double boiler, to about 160 degrees. This will cause the buttermilk to curd up. Strain through a cheese cloth lined colander, let sit for about 15 minutes. Pick up the four corners of the cheese cloth and tie into a knot. Hang up to drain, where drips will not be a problem, leave for about 20-30 minutes. Put your cheese into a glass bowl, add sale to taste, cover and chill.
(I have used store bought buttermilk and it works OK, fresh real buttermilk works fantastic, if you have a contact for getting it.)
-- suzy (firstname.lastname@example.org), November 20, 1999
You can let yogurt (active cultures only) drain and what is left is great cream cheese.
-- Carol (email@example.com), November 20, 1999.