BUTTERMILK-HERB DRESSING
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
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
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
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
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
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
Provided by Tyler Florence
Categories condiment
Time 10m
Yield 8 to 16 schmears
Number Of Ingredients 4
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
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
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
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
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
More about "herbed buttermilk fresh cheese recipes"
CHEESE AND HERB BUTTERMILK BISCUITS - HONEST COOKING
From honestcooking.com
5/5 (1)Author Kathy StegerServings 12Category Baking, Biscuit, Bread
SAVORY BUTTERMILK QUICK BREAD WITH CHEDDAR AND HERBS
From foodabovegold.com
HERBED BUTTERMILK RANCH DRESSING RECIPE - SOUTHERN LIVING
From southernliving.com
HOW TO MAKE COTTAGE CHEESE AT HOME IN 5 MINUTES
From fearlessfresh.com
HERBED BUTTERMILK FRESH CHEESE - MEALPLANNERPRO.COM
From mealplannerpro.com
Cuisine AmericanCategory SideServings 1Calories 187 per serving
BUTTERMILK FRESH CHEESE | RECIPE | FRESH CHEESE, CHEESE RECIPES ...
From pinterest.co.uk
RECIPE: BUTTERMILK FRESH CHEESE | RECIPES | STLTODAY.COM
CHEDDAR HERB BISCUITS
From simplylakita.com
BUTTERMILK-HERB BREAD RECIPE | RECIPES.NET
From recipes.net
PARMESAN-HERB BUTTERMILK BREAD - BAKE FROM SCRATCH
From bakefromscratch.com
HOMEMADE HERB RICOTTA - JUST A TASTE
From justataste.com
BUTTERMILK-CHEESE QUICK BREAD WITH FRESH HERBS - GODDESS COOKS
From goddesscooks.com
AMISH BUTTERMILK CHEESE RECIPE - CULTURES FOR HEALTH
From culturesforhealth.com
BUTTERMILK FRESH CHEESE RECIPE - EASY RECIPES
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love