3 Comments so far

1. Little Willie

   You will know when you are done.
   There is a recipe for making cheese from just milk and lemon juice. It may work just fine.

2. MissMary

   There are cheeses that are made with buttermilk. Here are some recipes for them. BTW, since I don’t use buttermilk for anything but baking, I usually keep a can of dried buttermilk in my pantry. That way I can just reconstitute. Enjoy! <3
   Cream Cheese
   Requires no Cooking
   Ingredients:
   1 gallon milk or cream
   1/2 cup cultured buttermilk
   1/2 rennet tablet dissolved in 1/4 cup cold water
   Preparation:
   Add buttermilk and rennet mixture to milk. Mix well, stirring approximately 10 minutes or until milk begins to clabber. Cover and keep at 70-80°F until whey separates from curd (up to 15 hours). Do not jiggle during this process.
   Line colander with several layers of wet cheesecloth and set in bowl. Slice clabbered milk into 1-inch cubes; pour into colander. Let drip for several minutes.
   Lift cheesecloth by 4 corners and tie together to form bag. Hang over bowl to drip until solid but gelatinous mass remains (8-10 hours or overnight). If the weather is warm, put the bag in a colander set into a bowl and place in the refrigerator. Squeeze bag occasionally. If necessary, change cheesecloth when it gets plugged.
   As soon as cheese is desired consistency, pour from cheesecloth into bowl. Salt to taste (if desired), starting with 1/4 teaspoon. Some prefer no salt, though adding it will increase the cheese’s storage time. Pack into small bowls or wrap in greased paper and refrigerate for up to 5 days.
   Cottage Cheese
   So named because it could easily be made at home or cottage.
   Ingredients:
   1 gallon fresh milk (raw or pasteurized)
   1/4 teaspoon liquid rennet
   1/4 cup cool water
   1/2 cup cultured buttermilk
   Preparation:
   In large pot or kettle, heat milk over low heat until it reaches 86°F (pretty near room temperature, so start slow). Mix rennet and water. Stir in buttermilk and rennet mixture; remove from heat.
   Cover pot with cheesecloth to keep dust out and allow air flow through.
   Leave to sit in warm location until milk has clabbered – 16 to 24 hours if you have used pasteurized milk and buttermilk or yogurt as your activator; it will take less time if you have used rennet. Do not jiggle the pan during this process as it may break the curds.
   As soon as the curd (solid) has separated from the whey (liquid), use a long stainless steel knife to “cut” the curd into 1- to 2-inch cubes. This will allow more whey to separate out.
   Heat curds and whey slowly in double boiler until they reach 115°F; hold at this temperature for 30 minutes, stirring occasionally but gently. Pour into cheesecloth-lined colander set into bowl and allow whey to drip out.
   After 20 minutes, lift 4 corners of cheesecloth and tie them up. Hang bagged curds over bowl for 4 to 5 hours until finished dripping. If you like, you may then rinse curds again with cool water to leach out any acid flavor. Drain again and, if desired, add cream and non-iodized salt to taste.
   Fresh Homemade Ricotta
   Ricotta made with cow’s milk basically just tastes like cottage cheese or farmer cheese. I followed the article’s lead and loosened the block of it with some milk before sprinkling it with herbs, salt and olive oil for a nice little pre-dinner snack spread of toasted bread gently rubbed with garlic. And it was just fine – everyone seemed quite happy with it (I think the pink Champagne we served might have helped). But unless you’re using sheep’s milk, you can forget about this tasting like real Italian ricotta.
   Ingredients:
   2 quarts whole milk
   2 cups buttermilk
   Preparation:
   Line a wide sieve or colander with cheesecloth, folded so that it is at least 4 layers thick. Place in sink.
   Pour milk and buttermilk into a heavy-bottomed pot. Cook over high heat, stirring frequently; scrape bottom of pot occasionally to prevent scorching. As milk heats, curds will begin to rise and clump on surface. Once mixture is steaming hot, stop stirring.
   When mixture reaches 175 to 180 degrees on a candy thermometer, curds and whey will separate. (Whey will look like cloudy gray water underneath a mass of thick white curds.) Immediately turn off heat and gently ladle curds into sieve.
   When all curds are in sieve and dripping has slowed (about 5 minutes), gently gather edges of cloth and twist to bring curds together; do not squeeze. Let drain 15 minutes more. Discard the whey.
   Untie cloth and pack ricotta into airtight containers. Refrigerate and use within one week. Makes 2 cups.

3. Eagle Eye

   I have made cheese before but I used whole milk ,if you are going to use Buttermilk the cheese will not turn out because the fat is been removed from it a lot of people thing the buttermilk is fat but it really isn’t after making butter this is what is left so you are really waisting the Buttermilk to be honest with you .
   You don’t need to boil the milk but you need to pasteurize it and this method is to bring the milk close to the boil for a few minutes only . than you add the Junket and a bit of salt to taste if you like if not there is no need if you are going to eat the cheese fresh a lot of people use lemon juice and frankly speaking I find that it makes the cheese a bit sour and gives it a lemony taste. when the junket is melted give it time to create the curds and then pour the whole thing into a sieve and cheese cloth squeeze the way out until the cheese is dry to your liking set on a plate and slice .
   biology.clc.uc.edu/fankhauser/cheese/r… http://www.wadeincanada.com/images/42702…