Easy pot cheese

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This is easy and good!

Take two quarts of "store bought" buttermilk, put in pan and heat to 195 degrees, or a little less if the curd has seperated from the whey. Careful not to go over 200 or it gets tough.

Salt if you like.

Place double layer of cheesecloth in colander, and pour in cheese. Allow to drain for a couple of hours, and. . . .voila. . . pot cheese. If you want drier cheese, drain for several more hours.

Will post a good PASHA recipe for turning this cheese into a dessert later.

-- Granny Hen (cluckin along@cs.com), August 04, 2002

Answers

I'll have to try it, no cow in milk right now, no cow at all anymore, actually. Anyone have a sweet Jersey heifer they want to get rid of cheap?

Grannie, this is very similar to the quick and easy (also very tasty!) vinegar recipe I use often. I add hebs, and marinate it as well..yum.

-- Patty (SycamoreHollow@aol.com), August 05, 2002.


Granny, sounds good, I'm going to pick up some buttermilk tomorrow & try it.

-- Kathy Aldridge (beckoningwinds@yahoo.com), August 05, 2002.

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