Hubby came home a little early tonight around 6.
Me to husband: “I made cheese!”
Husband stops in his tracks with a completely baffled look on his face: “You MADE cheese? Homemade CHEESE?!”
Me, with a big ol’ grin and pretty darn proud of myself: “Yes! Cheese!”
Now, my husband hails from Switzerland. The land where they love their hard cheeses. I didn’t make an Emmentaler cheese or any sort of fancy cheese.
But I did make Buttermilk Fresh Cheese. I found this recipe from Country Living magazine.
I LOVE cheese. Hard cheese, soft cheese, cream cheese, cheese, cheese, cheese. All cheese is good cheese.
And now I can add homemade cheese to the list! This recipe is SO easy to make, you just have to try it for yourself.
Ingredients for Homemade Cheese
All you need to make this simple homemade cheese is three ingredients:
- 1 quart Whole Milk
- 1 1/2 cup Low-Fat Buttermilk
- 2 teaspoons Kosher Salt
How to Serve Homemade Cheese
I really love goat cheese on baguette slices with different toppings. So I think in the future, I can easily substitute the Buttermilk Fresh Cheese I made today for goat cheese when making my classic bruschetta with tomato topping and also with mushroom topping.
Here is a tomato bruschetta I made with this cheese.
With different toppings, it would be a great dish to bring to a party or to serve as an appetizer for your own dinner party.
Go make your own cheese today! It’s SO easy!
Simple Homemade Cheese
Ingredients
- 1 quart whole milk
- 1 1/2 cups low-fat buttermilk
- 2 teaspoon Kosher salt
Instructions
- Line a colander or a medium strainer with 2 – 3 layers of cheesecloth squares. Set it in sink.
- In a large heavy-bottomed pot over medium heat, combine all of the ingredients and cook until the mixture reaches about 180 degrees F. It will separate into white curds and translucent whey, which takes about 8 minutes. Ladle contents into the prepared colander and drain completely.
- Gather corners of cheesecloth together, then gently twist to press out the excess whey. Serve immediately, or cool to room temperature before serving, about 10 minutes.
Notes
This simple homemade cheese will keep for up to 2 days in the refrigerator, but is best eaten the day of.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
