Easy Buttermilk Cheese


Bits of Leftover Milk 

Leftover Buttermilk?

Why would someone routinely have leftover buttermilk in varying amounts?

I make scones every week for our local Farmer’s Market. Fresh baked every Saturday morning, 168 regular size and 48 mini scones in 6 flavors roll out of the kitchen in just under 3 hours. Customers rave about the light texture. In addition to minimal handling, using buttermilk creates a delicate, moist scone. The downside to my weekly scone habit is it doesn’t take an even amount of buttermilk. Each week takes a slightly different amount depending on the scone flavors and the moisture content of the flours. Out of a gallon of buttermilk, there is always some random bit left. If you don’t have leftover buttermilk, just purchase a quart to test this for yourself.

No Waste

I hate to waste, but have few other recipes where I can use a cup to a quart of buttermilk every week. Occasionally I make biscuits, but I don’t want them every week. Then I started thinking about cheese. I love cheese and have several books about making cheese. I have made simple cheeses but always find myself running to the store to get a full gallon of whole milk. I wanted a way to just use up the leftover buttermilk plus any other half used jugs of milk taking up space in the refrigerator. Time to start experimenting with whatever amounts and kinds of milk I had on hand.

The Recipes

I discovered two versions that will do what I need.

1. All buttermilk.

As long as it isn’t outdated, I may save up the leftover buttermilk for a couple of weeks. When I have at least a quart, I pour it in a pan, add salt to taste, heat slowly to approximately 180 degrees. The milk will begin to separate into curds and whey. When the curd holds together and the whey is light yellow, turn off the heat. Let it sit for 5 minutes or so, then ladle into a straining cloth, hang over a bowl for 15 minutes or until it stops dripping. Easy cheese. Essentially, heat buttermilk until it separates. Nothing could be easier.

10/30/2018 1:22:26 PM

This looks great and totally doable for a novice cheesemaker. Thanks!

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