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simple buttermilk cheese

 
Robert Ray
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Location: Cascades of Oregon
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Was given a brief description on how to make a farmers cheese with just buttermilk and a double boiler and it was really pretty simple.

Basically a quart of buttermilk put on the stove in a double boiler with lid on low for 45 minutes, turn the heat off and let sit for 1.5 hrs the curds will have formed n the pan and you drain of the whey. put the curds in cheese cloth and let drain for an hour or two.
I mixed salt, garlic and dill in this first bacth and let it sit in the fridge to let the flavors combine for a day and it was great on a bagle.

I'm told my grandmother made a similar cheese from butter milk that she would just leave on a wood cookstove during the day. My grandparents also made gamalost, Norwegian "old cheese" but my mother couldn't remeber all that was involved in making it.
 
Robert Ray
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Pictures of the process
1 buttermilk cheese.JPG
[Thumbnail for 1 buttermilk cheese.JPG]
butermilk cheese
2 curd formed.JPG
[Thumbnail for 2 curd formed.JPG]
curd has formed
pouring off whey.JPG
[Thumbnail for pouring off whey.JPG]
pouring off whey
 
Robert Ray
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Location: Cascades of Oregon
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Mixing in scallions, salt and garlic powder.
Packed cheese in ramekin ready for fridge. 1qt makes about 1 cup of dry cheese
I leave it overnight for flavors to blend. I guess one could have left it as mixed, has a texture similar to feta when adding the herbs.
If I don't let it drain as long the results are creamier and I can use it as a spread or as ricotta in a lasagna.
IMG_0054.JPG
[Thumbnail for IMG_0054.JPG]
final steps
IMG_0053.JPG
[Thumbnail for IMG_0053.JPG]
 
Lori Crouch
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Location: Amarillo, TX.
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Thank you very much for this post! I am vastly interested in making our own cheese and this looks like an easy starter for my first try.

I just found out we have an organic dairy within 10 miles of our home. I am going to contact them to see if we can purchase directly from them to skip the disposable containers and such. I can't wait to try out this recipe!
 
Robert Ray
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Location: Cascades of Oregon
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Butter milk is cheaper than regular milk here, and other farmers cheeses required lemon juice or vinegar, so this is an easy first try.
 
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