How to make it

  • Measure the milk into a heavy saucepan or pot, the heavier the better. Stir the buttermilk and lemon juice together thoroughly, then stir the mixture into the milk.
  • Set the pan over very low heat (it is desirable to use a heat-tamer mat under even a very thick pot) and begin to heat the milk. If you have a candy/jelly thermometer, attach it to the pan, otherwise, have at hand an instant-reading thermometer for frequent checks on the temperature. Heat the mixture slolwly to a thermometer reading of 175 F. Stir the milk very gently with a pancake turner or similar flat-ended implement once or twice after it begins to thicken, stirring only two or three strokes. Once a thermometer reading of 175 F has been reached, turn off the heat and let the milk stand for 10 minutes undisturbed. Masses of white curd suspended in yellowish liquid (the whey) will appear.
  • Line a sieve with two layers of dampened fine cheesecloth or nylon net and set it over a large bowl. Ladle the curds and whey gently into it and drain off the whey until the drip slows after a few minutes. Tie the corners of the cloth to make a loose bag and hang it over the bowl from a cupboard handle or hook. Drain the cheese for about an hour or until the consistency suits you, from creamy to somewhat firm. (Whey is great for breadmaking - I freeze it for future use.) Scrape the cheese into a bowl, cover, and refrigerate it for use within about 5 days.
  • For soft, light cheese to serve as is (or with preserves for dessert), turn the drained cheese into a bowl and stir in a little salt and/or a little cream, if you wish. If a smooth texture is wanted, beat the cheese briefly with an electric mixer.
  • To mold the cheese pack the drained cheese firmly into a 2-cup bowl lined with cheesecloth. Fold over the ends of the cloth and invert the bowl onto a plate. Refrigerate to drain further for several hours or up to a day. To serve, unmold onto a dish and strip off the cloth.
  • Ways to use the finished cheese:
  • If you don't use the cheese in recipes you can pepper-coat the cheese by sprinkling the molded cheese thickly with fresh, very coarsely ground black peppper and serve it with crackers.
  • You can make herbed cheese by mixing the freshly drained cheese with salt and pepper plus a little mashed garlic and a handful of fresh herbs. A good combination is parsley, chives and thyme and/or tarragon or basil.
  • The next recipe I put up will be a recipe for small white cheeses in olive oil and herbs in which you can use this cheese. I will also be putting up some white cheese spreads and dips recipes.

Reviews & Comments 14

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    " It was excellent "
    silverqueen ate it and said...

    Sorry for the delay in looking at this recipe it is really a great post.

    have a great day!!!!!

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  • lenora 9 years ago
    I was researching cheese recipes and this is one of the easiest with the fewest ingredients (that are recognizable and can be bought at the regular supermarket). Thanks for sharing.
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  • lindal34 10 years ago
    That just looks so good. I know how good homemade yogurt is so this has got to beat out the store bought stuff too! I'm keeping this one.
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  • bakerrakka 10 years ago
    awesome recipe i love the buttermilk, never tryed that sound good, thanks
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  • tj4kats 10 years ago
    I haven't thought much about making cheese but I am thinking now !!!
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  • justjakesmom 10 years ago
    Wow, I've never even thought of making my own cheese. Sounds fun.
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  • knoxcop 10 years ago
    This is amazing! Who knew? I'll definitely be trying this one!--Kn0x--
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  • saltymike 10 years ago
    Sounds GREAT! I'll give this a try and use this cheese instead of cream cheese in my dips. Thanks for posting!
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  • frankieanne 10 years ago
    Thanks for this recipe. I just recently started making my own cheese. Going to start up a gouda this weekend. :)
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    " It was excellent "
    zanna ate it and said...
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    " It was excellent "
    berry ate it and said...
    Wow... what a great recipe!
    Is the picture's recipe?
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    " It was excellent "
    jencathen ate it and said...
    Thanks for this post. I can't wait to try it.
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    " It was excellent "
    momo_55grandma ate it and said...
    thanks for the great recipe
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    " It was excellent "
    shine ate it and said...
    Thank you so much for posting this recipe! I was just talking to a friend a couple of days ago, and expressing my desire to start learning to make my own cheese. I have some other friends who will be interested in this as well!
    Was this review helpful? Yes Flag

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