Ever wanted to make cheese, but put it in the too hard basket? All you need is a 600mL carton of buttermilk and a stockpot. Read this post to find out how easy it is to make cheese from buttermilk.
A couple of years ago I had an urge to try my hand at cheese making. I turned to Google and discovered that making cheese is a convoluted process, which looked difficult, tedious and required a lot of equipment and ingredients that I didn’t have.
Luckily before I gave up I came across a recipe by a guy called Kurma for super simple buttermilk cheese, you can check it out here http://kurma.net/ingredients/i4.html
Buttermilk has a natural acidity which means you don’t need to add acid or rennet to make cheese from it.
In a nutshell this recipe calls for simmering a carton of buttermilk (in the carton) for 30 minutes, leaving it to cool and straining it. Easy!
Fill a stockpot 2/3rds with water. Put the carton of buttermilk in the stockpot. If the carton is touching the bottom of the stockpot add more water until it is floating. Bring to a gentle boil, then simmer for 30 minutes. Take the stockpot off the heat and leave it to cool for 12-18 hours.
Ingredients: 600ml carton of buttermilk.
Equipment: Stockpot (9L or larger); cheesecloth*; strainer.
*If you don’t have cheesecloth, you can use a new chux.
- 2/3 fill stockpot with water, place the carton of buttermilk in water, bring to a gently boil, cover and simmer for 30 minutes.
- Leave the carton in the water to cool for 12 hours.
- Line the strainer with the cheesecloth, strain the curds and discard the whey
To make ricotta – lightly squeeze the curds (my personal preference)
To make paneer – squeeze the curds firmly
- (Optional) flavour the curds. I like to use salt, olive oil and fresh dill. Yum!
Note: Do NOT boil the water! I have done this – it results in a strange chewy texture. It is still edible, but definitely not as enjoyable.
This year I overcame my fear of trying to make more complicated cheeses and have given mozzarella a go. Keep an eye on my blog for a post next time I attempt to mozzarella.