Buttermilk Cheese
From deliathecrone 17 years ago
- - to make
- Serves 4
The association of the Great Goddess with the primordial serpent has led to an interesting Welsh belief that certain species, known as "milk snakes", can actually suck the milk of women, cows and other mammals as they sleep. Read more Likewise, the Cornish once believed that if a snake drank spilled breast milk, it would sprout wings and fly. See less
Ingredients
- 4 1/2 cups fresh whole milk shopping list
- 3 tablespoons buttermilk shopping list
- 1/2 teaspoon rennet shopping list
- 1/3 cup heavy cream shopping list
- sugar to taste and for sprinkling shopping list
- 2 pounds fresh strawberries, sliced shopping list
How to make it
- In a large bowl, mix the milk, buttermilk and rennet.
- Cover loosely with cheesecloth and let stand in a warm place until solid.
- Drain off liquid by placing a strainer lined with cheesecloth over another strainer.
- Pour the contents of the bowl into the cheesecloth and leave to drain; this will take about 12 hours, so it's best to leave it overnight.
- Turn the cheese solids into another bowl and mix in the cream and sugar.
- For Beltaine, Midsummer or Imbolg:
- In a serving dish, layer the cheese and strawberries.
- Sprinkle each layer with sugar.
- Top with a layer of cheese and decorate with whole berries.
- Variation:
- Use blueberries, raspberries or even blackberries.
- Recipe is from "Celtic Folklore Cooking" by Joanne Asala.
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