Ingredients
Equipment
Method
Instructions
- Start by gathering your ingredients and equipment. Make sure your whole milk is at room temperature to help with curd formation.
- In a large pot, combine the gallon of room-temperature whole milk with the ½ gallon of cultured low-fat buttermilk. Stir gently to blend the two.
- Place the pot over medium heat. Slowly heat the mixture to about 190°F (88°C), stirring occasionally to prevent scorching. You’ll notice the milk beginning to curdle as it heats.
- Once the mixture reaches temperature, remove it from heat and let it sit undisturbed for about 10-15 minutes. This allows the curds to form fully.
- While the curds are resting, line a colander with four layers of cheesecloth. Make sure there’s enough overhang to fold over the top once the curds are added.
- Using a slotted spoon, gently ladle the curds into the lined colander. Be careful not to break the curds too much. Allow the whey to drain for about 30 minutes.
- Once drained, gather the cheesecloth over the curds and twist it to remove any excess whey. You can adjust the moisture level to your liking by how much you squeeze.
- Transfer the strained cheese to a bowl. At this point, you can season it with salt or herbs to taste. Store it in an airtight container in the refrigerator, where it will keep for about a week.
Notes
- Store the cheese in an airtight container in the refrigerator for up to a week.
- For a refreshing twist, add fresh herbs like dill or chives in warm weather.
- In cooler months, spices like smoked paprika or garlic powder can enhance flavor.
- This cheese is perfect for fillings in pierogi or stuffed pasta.
- Pair with seasonal fruits for a delightful breakfast or snack.