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Wednesday, April 7, 2010

How to Make Homemade Buttermilk Cheese Recipe


1 quart of whole milk (not ultra-pasteurized)
1 1/2 to 2 cups of cultured buttermilk
2 teaspoons of salt

Special Tools:
kitchen thermometer

1. Mix all ingredients in a pot over medium-high heat. Cook until the mixture reaches a temperature of 180 degrees (approximately 8-10 minutes). At this point you should see the curds separate from the whey. You could pull a Miss Muffet and eat them now but I don't suggest it.

2. Use a metal spoon to skim the curds from the whey. Place the curds in a colander covered with several layers of cheesecloth. Make sure the colander is over top of a bowl to catch the excess whey. Let the curds drain for 30 minutes.

3. Use a spoon to scrape all the curds down the cheesecloth into one big lump. Gather up the corners of the cheesecloth and twist to remove excess whey. Keeping the cheese in the cheesecloth set it on a dessert plate and shape as desired.

4. Cool the homemade buttermilk cheese in the refrigerator at least ten minutes. Remove from cheesecloth and eat within 3 days. Yummy!

Tips - Ultra-pasteurized milk is so overheated that many of the enzymes are destroyed; therefore, it isn't the best for making cheese or cultures. Pasteurized milk has worked for me. Save all the whey from cheese making in your refrigerator. It is very healthy and can be used in several recipes. You can substitute whey for other liquids in homemade bread. Make sure you use cultured buttermilk. Buttermilk is one of those foods that have a "fake" version on the shelf. Buttermilk powder did not work in this recipe for me. In my opinion, this homemade buttermilk cheese tastes somewhere between a mozzarella and a cream cheese.


  1. This sounds great. Would it make any difference to lower the amount of salt used?

  2. The salt helps release the whey and helps perserve the cheese. You could reduce the salt but the cheese wouldn't last as long.