HOMEMADE LEMON-THYME BUTTERMILK FRESH CHEESE
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
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
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.
HOME MADE FARMER'S CHEESE
My Polish friend's mother gave me this recipe years ago. She has been making this cheese forever in her house and also ate it while growing up in Poland. This is an easy home made farmer's cheese. It doesn't age well, so be sure you eat it within a week after it's made - well, if you can let it last that long. If you bake with it, it melts very beautifully. It makes a perfect soft cheese for snacking.
Provided by MLYIN
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 16
Number Of Ingredients 3
Steps:
- Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
- When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
- Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.
Nutrition Facts : Calories 147.8 calories, Carbohydrate 11.8 g, Cholesterol 24.4 mg, Fat 8 g, Fiber 0.3 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 97.8 mg, Sugar 11 g
More about "lemon zest buttermilk fresh cheese recipes"
BEST LEMON CAKE RECIPE - HOW TO MAKE LEMON CAKE
From thepioneerwoman.com
LEMON BUTTERMILK PIE (EASY, MADE IN ONE BOWL)
From fifteenspatulas.com
LEMON BUTTERMILK PIE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
28 UNIQUE CHRISTMAS BREAD RECIPES YOU’LL ABSOLUTELY LOVE
From sixstoreys.com
ITALIAN LEMON POUND CAKE | HOMEMADE RECIPES - FIQEU.COM
From fiqeu.com
BUTTERMILK LEMON PIE - THE FRUGAL FARM WIFE
From frugalfarmwife.com
DIY BOURSIN CHEESE WITH FRESH HERBS - DINNER BY SIX
From dinnerbysix.com
OUR 50 BEST LEMON RECIPES THAT ARE FULL OF BRIGHT …
From allrecipes.com
BUTTERMILK FRESH CHEESE RECIPES
From tfrecipes.com
HOW TO MAKE FARMERS CHEESE WITH BUTTERMILK - MOTHER …
From motherearthnews.com
LEMON ZEST BUTTERMILK FRESH CHEESE RECIPES
From tfrecipes.com
LEMON CRANBERRY BREAD - ALLRECIPES
From allrecipes.com
RIDICULOUSLY EASY LEMON BUTTERMILK CAKE - THE CAFé …
From thecafesucrefarine.com
FARMHOUSE BUTTERMILK PIE – THE FARMER'S COW
From thefarmerscow.com
LEMON VELVET CAKE WITH CREAM CHEESE FROSTING - THAT OVEN FEELIN
From thatovenfeelin.com
LEMON VELVET CAKE: A DECADENT CITRUS TREAT WORTH EVERY BITE!
From msn.com
BUTTERMILK PIE - THE COOKIE ROOKIE
From thecookierookie.com
50+ EASY FEBRUARY CAKE RECIPES TO CELEBRATE THE MONTH OF LOVE
From chefsbliss.com
THE BEST LEMON CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
BLUEBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
From recipesbyclare.com
MAKE CHEESE AT HOME: FRESH BUTTERMILK CHEESE | THE …
From thekitchn.com
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