Herbed Buttermilk Fresh Cheese Recipes

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BUTTERMILK-HERB DRESSING



Buttermilk-Herb Dressing image

This tangy dressing loaded with fresh herbs brings any salad to life.

Provided by Food Network Kitchen

Time 5m

Yield about 1 cup

Number Of Ingredients 4

3/4 cup mayonnaise
1/4 cup chopped fresh leafy herbs (parsley, chives, basil and/or dill)
Kosher salt and freshly ground black pepper
1/4 cup buttermilk

Steps:

  • Whisk together the mayonnaise, herbs and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended.

HERBED BUTTERMILK FRESH CHEESE



Herbed Buttermilk Fresh Cheese image

This delicious recipe 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- Lemon Zest Buttermilk Fresh Cheese- Vanilla Buttermilk Fresh Cheese

Provided by Martha Stewart

Categories     Food & Cooking     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 dried herbs, such as tarragon, oregano, or basil

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 herbs 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.

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.

HERBED CREAM CHEESE



Herbed Cream Cheese image

Provided by Tyler Florence

Categories     condiment

Time 10m

Yield 8 to 16 schmears

Number Of Ingredients 4

2 (8-ounce) packages cream cheese, at room temperature
1/2 cup finely chopped fresh basil leaves
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley leaves

Steps:

  • Combine all ingredients in a mixing bowl and blend with a wooden spoon until the herbs are evenly incorporated. Serve with toasted bagels.

HERB BUTTERMILK BISCUITS



Herb Buttermilk Biscuits image

Light and fluffy, melt-in-your-mouth goodness!

Provided by PrincessZelda

Categories     Bread     Quick Bread Recipes     Biscuits

Time 28m

Yield 12

Number Of Ingredients 11

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 ½ teaspoons white sugar
1 ½ teaspoons dried thyme
1 ½ teaspoons dried savory
1 teaspoon kelp powder
1 tablespoon dried parsley
1 tablespoon dried basil
⅓ cup unsalted butter, softened
¾ cup buttermilk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
  • Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
  • Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 18 g, Cholesterol 14.2 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 160.2 mg, Sugar 1.3 g

HERBED BUTTERMILK BISCUITS



Herbed Buttermilk Biscuits image

Make and share this Herbed Buttermilk Biscuits recipe from Food.com.

Provided by PalatablePastime

Categories     Breads

Time 28m

Yield 15 biscuits

Number Of Ingredients 12

2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon black pepper
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
3/4 cup buttermilk, plus
2 tablespoons buttermilk
melted butter (for brushing)

Steps:

  • Preheat the oven to 425 degrees F.
  • In a large bowl, combine the flour, salt, baking soda, baking powder, and pepper.
  • Using a pastry cutter or your fingertips, work in the pieces of butter into the flour until; the dough is crumbly and resembles small peas.
  • Add the herbs and the buttermilk (a bit at a time), stirring just to blend well.
  • Place the dough on a lightly floured surface, and press into and circle about 1/2-inch thick, with your fingers.
  • Cut biscuit shapes with a biscuit cutter or a floured glass, placing them on an ungreased baking sheet.
  • Gently reshape the dough, and repeat until no more dough is left.
  • Brush the tops of the biscuits with a small amount of melted butter and bake in a preheated oven for 18-20 minutes or until golden brown.
  • Serve warm, with pats of butter or cheese spread, if desired.
  • Note: Biscuits can be made in advance, and rewarmed easily; or left just a few minutes underbaked, frozen, then finished in the oven to thaw and cook nicely till done.

Nutrition Facts : Calories 94.8, Fat 3.4, SaturatedFat 2.1, Cholesterol 8.7, Sodium 288.8, Carbohydrate 13.8, Fiber 0.6, Sugar 0.7, Protein 2.3

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