Buttermilk Fresh Cheese Recipes

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BUTTERMILK FRESH CHEESE



Buttermilk Fresh Cheese image

Liven up your next party with this distinctive cheese recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee.Also try:-Black Pepper Buttermilk Fresh Cheese- Herbed Buttermilk Fresh Cheese- Lemon Zest Buttermilk Fresh Cheese- Vanilla Buttermilk Fresh Cheese

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 6-ounce round

Number Of Ingredients 3

1 quart whole milk
1 1/2 cups whole or low-fat buttermilk
2 teaspoons coarse salt

Steps:

  • Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
  • Combine milk, buttermilk, and salt in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.)
  • Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
  • Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.

QUARK (HOMEMADE CHEESE)



Quark (Homemade Cheese) image

I discovered Quark at a farmers market and instantly fell in love, but it's been difficult to find in stores. This recipe is a fine replacement for more expensive creme fraiche and pairs well with fresh fruit for dessert.

Provided by Darin R. Molnar

Categories     World Cuisine Recipes     European     German

Time 16h20m

Yield 4

Number Of Ingredients 2

2 cups milk
½ cup buttermilk

Steps:

  • Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
  • Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

Nutrition Facts : Calories 73.3 calories, Carbohydrate 7.2 g, Cholesterol 11 mg, Fat 2.7 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 82.2 mg, Sugar 7.2 g

VANILLA BUTTERMILK FRESH CHEESE



Vanilla Buttermilk Fresh Cheese image

This sweet cheese comes from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee.Also try: -Buttermilk Fresh Cheese- Black Pepper Buttermilk Fresh Cheese- Herbed Buttermilk Fresh Cheese- Lemon Zest Buttermilk Fresh Cheese

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 1 6-ounce round

Number Of Ingredients 4

1 quart whole milk
1 1/2 cups whole or low-fat buttermilk
2 tablespoons sugar
1 teaspoon pure vanilla extract

Steps:

  • Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
  • Combine milk, buttermilk, sugar, and vanilla in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.
  • Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
  • Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving. This cheese is great for crumbling over fruit salad.

HOMEMADE LEMON-THYME BUTTERMILK FRESH CHEESE



Homemade Lemon-Thyme Buttermilk Fresh Cheese image

Serve this cheese on warm french bread or crackers or..... Use whole milk, you may use full-fat or low-fat buttermilk. The ingredient sifter did not like "whole".

Provided by Diana Adcock

Categories     Cheese

Time 17m

Yield 1 6 oz round, 2-4 serving(s)

Number Of Ingredients 5

1 quart milk
1 1/2 cups buttermilk
2 teaspoons coarse salt
1 teaspoon fresh lemon zest
1 1/2 teaspoons fresh thyme leaves, minced

Steps:

  • Cut out three pieces of cheesecloth into 12-inch squares.
  • Line a colander or medium strainer with all three layers of cheesecloth.
  • Set colander in sink.
  • Combine milk, buttermilk, salt, lemon zest and thyme in a large heavy-bottomed saucepan, and heat over medium-high heat, stirring often until mixture has separated into white curds and translucent whey, about 8 minutes.
  • If using lowfat buttermilk, separation occurs at about 180 degrees F and the curds will clump together readily.
  • If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees F, and the curds are finer-grained.
  • When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together-this way you won't loose tiny curds through the cheesecloth.
  • Ladle the contents of the saucepan into the prepared colander.
  • Let the whey drain, 1 to 2 minutes.
  • Lift the four corners of the cheesecloth and gather them together.
  • Gently twist the gathered cloth over the cheese and press out any excess whey. Do not squeeze to tightly or you will end up with a grainy cheese.
  • Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more.
  • To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes.
  • Unwrap cheese and gently invert onto plate; discard cloth.
  • Tent cheese with plastic wrap and keep refrigerated up to 2 days.
  • Remove from refrigerator and let stand for 10 minutes at room temperature before serving.
  • You can omit the lemon and thyme and opt for cracked black pepper, or fresh rosemary, or red pepper flakes, lemon zest and dill -- whatever fresh herbs you like.
  • You can also reduce salt to 1/2 teaspoon, adding 2 teaspoons pure vanilla extract and 1 to 2 tablespoons sugar, depending on how sweet you want your cheese.

Nutrition Facts : Calories 386.9, Fat 19.5, SaturatedFat 12.1, Cholesterol 75.7, Sodium 2757.7, Carbohydrate 31.8, Fiber 0.2, Sugar 8.8, Protein 22.1

LEMON ZEST BUTTERMILK FRESH CHEESE



Lemon Zest Buttermilk Fresh Cheese image

Lemon zest adds punch to this cheese recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee.Also try: -Buttermilk Fresh Cheese- Black Pepper Buttermilk Fresh Cheese- Herbed Buttermilk Fresh Cheese- Vanilla Buttermilk Fresh Cheese

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 1 6-ounce round

Number Of Ingredients 6

1 quart whole milk
1 1/2 cups whole or low-fat buttermilk
2 teaspoons coarse salt, plus more for serving
1 teaspoon freshly grated lemon zest
French bread, for serving
Extra virgin olive oil, for drizzling

Steps:

  • Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
  • Combine milk, buttermilk, salt, and lemon zest in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.)
  • Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
  • Serve unwrapped cheese warm on French bread, drizzled with olive oil and seasoned with salt.

BLACK PEPPER BUTTERMILK FRESH CHEESE



Black Pepper Buttermilk Fresh Cheese image

Spice up your cheese plate with this recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee.Also try: -Buttermilk Fresh Cheese- Herbed Buttermilk Fresh Cheese- Lemon Zest Buttermilk Fresh Cheese- Vanilla Buttermilk Fresh Cheese

Provided by Martha Stewart

Categories     Appetizers

Yield Makes one 6-ounce round

Number Of Ingredients 4

1 quart whole milk
1 1/2 cups whole or low-fat buttermilk
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper

Steps:

  • Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
  • Combine milk, buttermilk, salt, and pepper in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.
  • Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
  • Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.

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