2 quarts Whole milk
OR
1 1/2 cup whipping cream; and
1/4 cup buttermilk (for whole milk cheese)
OR
2 tablespoons buttermilk; for cream cheese
2 quart whole milk Or
1 1/2 cup whipping cream
1/4 cup buttermilk (for whole milk -cheese) or
2 tablespoons buttermilk (for cream cheese)
In a pan over medium heat, warm milk or cream to lukewarm (90-100 degrees) and pour into a bowl. Stir in buttermilk, cover and let stand at room temperature for 24-48 hours until a soft curd is formed (mixture will look like soft yogurt). Curd
forms faster on hot days than cool ones.
Line a colander with clean muslin cloth that has been dipped
in cold water and wrung dry; set in sink. Pour curd into colander and drain for about 10 minutes. Fold cloth over curd. Set colander on a rack in a rimmed pan (for the milk curd, leave at least 1" between rack and pan bottom to allow for drained liquid.) Make whole unit airtight, covering with clear plastic film, and refrigerate to drain for 36-48 hours.
Makes 2 cups if using milk and 1 cup if using cream
Posted: 12/31/2009 12:18:43 PM