stitchincricket
Member
- Joined
- Jan 2, 2011
- Messages
- 54
1 quart(s) whole milk
1 1/2 cup(s) low-fat buttermilk
2 teaspoon(s) kosher salt
Line a colander or a medium strainer with three layers of 12-inch cheesecloth squares and set in sink.
Combine ingredients in a large heavy-bottomed pot over medium-high heat and cook until mixture reaches about 180 degrees F and separates into white curds and translucent whey, about 8 minutes. Ladle contents into prepared colander and drain completely.
Gather corners of cheesecloth together and gently twist to press out excess whey. Serve immediately, or cool to room temperature before serving, about 10 minutes.
For firmer consistency, transfer cheese, still in cloth, to a small flat-bottomed plate and let stand in refrigerator until cool, about 10 minutes. Unwrap and gently invert onto plate, discard cloth, and tent cheese with plastic wrap. Chill until 10 minutes before serving. Add toppings: Spiced Figs, Pickled Fennel, or Pistachio Crust. Cheese will keep for up to 2 days.
1 1/2 cup(s) low-fat buttermilk
2 teaspoon(s) kosher salt
Line a colander or a medium strainer with three layers of 12-inch cheesecloth squares and set in sink.
Combine ingredients in a large heavy-bottomed pot over medium-high heat and cook until mixture reaches about 180 degrees F and separates into white curds and translucent whey, about 8 minutes. Ladle contents into prepared colander and drain completely.
Gather corners of cheesecloth together and gently twist to press out excess whey. Serve immediately, or cool to room temperature before serving, about 10 minutes.
For firmer consistency, transfer cheese, still in cloth, to a small flat-bottomed plate and let stand in refrigerator until cool, about 10 minutes. Unwrap and gently invert onto plate, discard cloth, and tent cheese with plastic wrap. Chill until 10 minutes before serving. Add toppings: Spiced Figs, Pickled Fennel, or Pistachio Crust. Cheese will keep for up to 2 days.
