Farmer Evan's Buttermilk Herb Cheese photographed by Lindsey Eltinge
Farmer Evan's Buttermilk Herb Cheese
1 Gal Whole Organic Milk
1/4 Gal Buttermilk
2 Teaspoons salt
2 cups olive oil
Herbs to taste
1. In a large pot combine milk, buttermilk and salt.
2. SLOWLY heat on low to 180-200 degrees F. Watch for whey and curd separation.
3. Use a spoon to scoop out large curds into cheese cloth.
4. Pour remaining whey and curds into cheese cloth.
5. Strain cheese by twisting on a spoon. Leave hanging for 6-12 hours to drain remaining whey.
6. Remove cheese from cloth and add to glass container. Add herbs and oil. You can leave the cheese out of the refrigerator as long as its covered with oil. The longer you leave it the more herb flavor it absorbs.
Farmer Evan's side notes:
This cheese is an excellent base for further experimentation. With a cheese press, proper cheese mold, wax, and other accessories you can make your own artisan cheeses.
If your super DIY you can make your own buttermilk by taking raw milk and allowing it to spoil. Taking 1/4 of the spoiled milk and add it to fresh milk (any kind will do at this point) so it spoils. Continue this process until your milk consistently ferments in 24 hours or less and you have homemade buttermilk.
Photos by: Lindsey Eltinge