Buttermilk 101: The MOST Important Ingredient that's not in your fridge right now

Ingredients

• 0.5 cup Cultured Low‑Fat Buttermilk (starter) (leftover from previous batch, slightly sour, no mold)
• 2 quart Whole Milk, organic grass‑fed (fresh, unpasteurized if possible, room temperature)
• 1 teaspoon Sea Salt (for seasoning the finished cheese)
• 0.5 teaspoon Freshly Cracked Black Pepper (optional, adds mild heat)
• 2 tablespoon Chives, finely chopped (optional garnish)

Instructions

1. Combine Starter and Fresh Milk

   Pour the 2 quarts of whole milk into the large mixing container, add the ½ cup of cultured low‑fat buttermilk starter, seal the lid, and shake vigorously for 30 seconds to distribute the bacteria evenly.

   Time: PT5M

2. Ferment at Room Temperature

   Leave the sealed container on the countertop (around 75 °F / 24 °C) until the mixture thickens and becomes pourable but noticeably richer – typically 24 hours, up to 48 hours in cooler kitchens.

   Time: PT24H

   Temperature: 75°F

3. Preheat Oven

   Set the oven to 375 °F and allow it to fully preheat before baking the cultured buttermilk.

   Time: PT10M

   Temperature: 375°F

4. Bake to Form Curds

   Pour the thickened buttermilk into the oven‑safe pot, cover with its lid, and place in the preheated oven for 20 minutes. The mixture will separate into solid curds and liquid whey.

   Time: PT20M

   Temperature: 375°F

5. Cool Slightly

   Remove the pot from the oven and let it sit for 20‑30 minutes until warm but not scalding.

   Time: PT30M

6. Prepare Straining Setup

   Place a colander over a large bowl and line it with the flour sack cloth. Secure the cloth edges with kitchen twine if needed.

   Time: PT5M

7. Transfer Curds to Cloth

   Spoon the warm curds into the lined colander, allowing the whey to drip into the bowl below.

   Time: PT5M

8. Drain the Cheese

   Gather the cloth corners, tie them, and hang the bag over a sink or hook. Let it drain for 4‑6 hours for a soft cheese; extend another 2‑4 hours for a firmer, tangier texture.

   Time: PT6H

9. Collect and Store Whey

   Pour the drained whey into a clean container. Refrigerate and use in bread recipes, smoothies, or as a protein‑rich liquid. Do not pour down the drain.

   Time: PT5M

10. Season the Fresh Cheese

    Transfer the drained curds to a bowl, add sea salt and optional black pepper, chives, or honey. Mix gently until evenly distributed.

    Time: PT5M

11. Store the Cheese

    Place the seasoned cheese in an airtight container and refrigerate. It will keep for up to 1 week.

    Time: PT5M

Nutrition Facts

Calories

80

Protein

5 g

Carbohydrates

2 g

Fat

5 g

Fiber

0 g