Paramount to this project is that it be fast and easy. I didn't want to spend 4 years aging cheddar, so that left me with the soft cheeses (mozzarella, ricotta, etc.). When I had a whole bunch of buttermilk leftover after making crème fraîche this week, I googled "Buttermilk Cheese" and was directed to a recipe from the queen of jail recipes herself, Martha Stewart. And if you can't trust a felon's cheese recipe, whose can you trust?
You can check that recipe out here, or read on for the recipe for Buttermilk Cheese. At this point, I've probably typed more words than you want to read, so I'll keep it picture heavy from here on out.
First you get your tools of the trade together.
Then you get all your ingredients together:
Then, as Miss Muffet can tell you, that will seperate into two things:
You have your curds.
Thanks again Martha Stewart)
Cheesecloth - cut into 3 12"x12" squares
1 quart whole milk
1 1/2 cups buttermilk - I used the lowfat kind and it worked really well.
2 tsp salt
Layer the 3 cheesecloth sections and put them on top of a strainer in your sink.
Mix the whole milk, buttermilk, salt and also throw in some sort of flavoring agent if you want to get crazy (vanilla, etc.).
Heat that over medium-high heat until the curds (cottage cheese looking things) seperate from the whey (milky liquid looking stuff). Recipe says 8 minutes, but it took a little longer for me.
Then you use a slotted spoon to take those curds out of the pot and into the cheesecloth.
Fold up that cheesecloth and squeeze to remove excess liquid and BAM! You can serve it right then and there. Or put it in the fridge for a little bit and it'll firm up more.
And if you want to make the Blueberry Honey Sauce, here you go. I just sort of winged it here, so feel free to change as I'm certainly no Martha Stewart.
Blueberry Honey SauceNeeds:
1 cup blueberries
1/4 cup honey
a few squirts of lemon juice (from a real lemon would be ideal, then you could zest it, too, but I had none).
Mix all those in a saucepan and simmer for 15-20 minutes. Then let get to room temperate.
Spoon over whatever would be better with Blueberry Honey Sauce (and what wouldn't be?).