Buttermilk cheese recipe
- Dish type
See how easy it is to make homemade cheese with this fabulous recipe! Buttermilk imparts loads of flavour.
Yorkshire, England, UK
11 people made this
IngredientsMakes: 170 to 200g cheese
- 1 litre cultured buttermilk
- salt (optional)
- fresh herbs (optional)
MethodPrep:5min ›Cook:30min ›Extra time:1hr resting › Ready in:1hr35min
- In a medium pan, heat the buttermilk to 71 degrees C, stirring occasionally. The curds will separate from the whey (if not, increase the temperature gradually to 82 degrees C).
- Pour the curds into a fine sieve lined with a clean piece of muslin or cheesecloth. Tie the corners of the mustlin into a knot and hang the bag to drip for 30 minutes to 1 hour, or until the curds have stopped dripping and reached the desired consistency. (Alternatively, keep the muslin in the sieve and fold it over the curds. Allow to drain from the sieve, suspended over a bowl to catch the liquid.)
- Place the cheese in a bowl. Add the salt and herbs to taste, if desired.
Reviews & ratingsAverage global rating:(9)
Homemade Ricotta Cheese With Buttermilk
Many people wonder how to make ricotta cheese. The good news is that homemade ricotta is something everyone can make in their own kitchen. You don't have to be a cheesemaker to make homemade ricotta cheese, you just need a few ingredients and this short-cut method of making ricotta.
Before trying this ricotta recipe, make sure you have these supplies in your kitchen: stainless steel or ceramic pot, rubber spatula, thermometer, colander, cheesecloth, slotted spoon or skimmer, and a rubber band.
41 Easy Buttermilk Recipes for Any Time of Day
Like a spritz of lime juice on a taco, buttermilk makes your favorite foods come alive. These buttermilk recipes have an acidic pop, with creaminess and moisture to boot. All that from the carton languishing in the back of your fridge. The acidity that gives buttermilk its signature tartness also activates leaveners like baking soda, producing a lighter, fluffier sheet cake or banana bread—or buttermilk pancakes and buttermilk biscuits.
If you’re looking to add that distinctive sourness and depth of flavor to your favorite dish but have no buttermilk on hand, simply combine one tablespoon of white vinegar or lemon juice and one cup milk and wait five minutes. If you have a bit more time and elbow grease, you can even make your own butter and buttermilk. Either way, these buttermilk recipes will add some effortless tang to your table.
Recipe: Three Cheese Buttermilk Biscuits Perfect
Three Cheese Buttermilk Biscuits – Basil is used most often in Mediterranean cooking and pairs perfectly with tomatoes. It can also be blended with pine nuts to make basil pesto.
Perfect Three Cheese Buttermilk Biscuits menu and approach is just a culmination of the little recommendations I have realized over the past 6 years. Three Cheese Buttermilk Biscuits is surely a weekend preparing task, that is to state you may need a handful of hours to complete it, but after you have got the strategy down you can cook several portion at any given time for household picnics or perhaps to own cool leftovers to eat from the ice box on a whim.
In this beautiful day, I am going to teach you steps to make Three Cheese Buttermilk Biscuits At home with simple ingredients, just like Chinese restaurants. My Three Cheese Buttermilk Biscuits recipe is the best on earth!
I will even show you how to make use of up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for the whole family!
I tried using slightly less water than normal, that has been proposed elsewhere. It served a little often, but other occasions, I’d to incorporate more and more water as the quinoa was cooking. Then, the dry quinoa soaked up way an excessive amount of the dressing I added later.
Why Three Cheese Buttermilk Biscuits?
Whether you live by yourself or are a busy parent, obtaining enough time and energy to prepare home-cooked meals can look just like a daunting task. At the end of a stressful day, eating dinner out or getting in might sense just like the quickest, easiest option. But convenience and refined food can take a substantial cost on your own temper and health.
Eateries frequently offer more food than you must eat. Several restaurants serve portions which are 2-3 situations larger than the encouraged nutritional guidelines. This encourages you to consume a lot more than you would in the home, adversely affecting your waistline, blood pressure, and risk of diabetes.
Once you ready your possess meals, you’ve more get a handle on on the ingredients. By cooking yourself, you can make certain that you and your family eat fresh, nutritious meals. This can help you to look and experience healthier, boost your energy, secure your fat and mood, and improve your sleep and resilience to stress.
You can cook Three Cheese Buttermilk Biscuits using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Three Cheese Buttermilk Biscuits:
- You need 2 cups of all-purpose flour.
- It’s 1 teaspoon of salt.
- Prepare 2 teaspoons of baking powder.
- It’s 4 ounces of shortening.
- Prepare 1/4 cup of cheddar cheese – grated.
- It’s 1/4 cup of mozzarella cheese — grated.
- Prepare 1/4 cup of parmesan cheese — grated.
- You need 1 cup of buttermilk or whole milk.
Three Cheese Buttermilk Biscuits instructions:
- Sift together all dry ingredients in a large bowl. Cut in the shortening until the mixture looks like thick shredded oatmeal. Add the cheese and toss to combine..
- Make a well in the center of the mixture. Add the buttermilk all at once. Mix with a bowl scraper until the mixture holds together..
- Turn onto a lightly floured table. Using your hand pat and shape the dough into a circle 1-inch thick. Cut with a sharp, floured biscuit cutter..
- Place the biscuits on a parchment lined half sheet pan at least 1" apart. Bake at 400F until (GBD) golden brown on top and flakey. (About 7 -15min.) Remove the biscuits to a cool tray..
It’s cheaper to eat junk food than Three Cheese Buttermilk Biscuits
In the beginning glance, it might look that eating at a junk food cafe is less costly than building a home-cooked meal. But that’s seldom the case. A examine from the School of Washington College of Public Wellness revealed that individuals who prepare in the home generally have healthy overall diets without larger food expenses. Still another examine found that regular house chefs spent about $60 monthly less on food than those who ate out more often.
I don’t learn how to cook Three Cheese Buttermilk Biscuits
- If you are intimidated by the chance of organizing a home-cooked dinner, it’s essential to remember that cooking is no specific science.
- It’s generally perfectly OK to omit a component or exchange something for another Three Cheese Buttermilk Biscuits.
- Search on line or buy a standard cookbook for quick menu ideas.
- Much like any such thing, the more you prepare, the higher you’ll become. Even if you’re a whole novice in your kitchen, you’ll soon master some fast, healthy meals.
What recipes should I personally use for Three Cheese Buttermilk Biscuits?
Natural oils like canola, plant and peanut oil have larger smoking details, creating them well suited for baking chicken. Find out more about selecting the proper oil for frying.
What must and mustn’t be performed when preparing Three Cheese Buttermilk Biscuits
- Ensure everything is freezing in a sealable pot or bag.
- Meat specifically must be properly wrapped.
- Make bread straight from fridge, anti-waste campaign urges.
- Remember that such a thing that has a high water material, like lettuce, will not be the exact same after being icy and then defrosted.
- Try to freeze everything when at its freshest. Defrost beef carefully before preparing, but other things such as bread for toasting may be cooked straight from the freezer.
- Never refreeze raw meat that has been frozen and then thawed – you are able to, however, freeze prepared beef which was freezing when raw.
- Make sure the freezer is not packed so full that air can not circulate.
Strategies for getting started!
Focus on new, balanced ingredients. Baking sweet goodies such as for instance brownies, cakes, and snacks won’t help your wellbeing or your waistline. Similarly, putting an excessive amount of sugar or sodium can transform a healthy home-cooked supper in to an harmful one. To ensure your diet are great for you in addition to being tasty, start with healthy components and quality with spices as opposed to sugar or salt.
Stock on staples. Materials such as for instance rice, rice, coconut oil, herbs, flour, and stock cubes are basics you’ll probably use regularly. Keeping beers of tuna, beans, tomatoes and bags of frozen veggies readily available could be valuable in rustling up fast dishes when you are forced for time.
Provide yourself some leeway. It’s okay to burn up the grain or over-cook the veggies. After a few attempts it are certain to get easier, quicker, and nicer!
How to Make Buttermilk at Home — 5 Minutes
This is another post in an ongoing series that highlights amazingly easy recipes that maximize your time in the kitchen. Because I’m overly fond of alliteration, I’ve dubbed it the Super Simple Series.
I’ll be sharing a series of DIY projects to whole dishes, and every last one of them will take almost no work.
To start the series, I’ve got something really fun and interesting: making homemade cottage cheese. This recipe will come in handy when you’ve got extra buttermilk leftover from some other dish.
Ever wondered what to do with all the leftover buttermilk after you make pancakes? Or biscuits? Or a cake/pie/whathaveyou? Buttermilk isn’t cheap and no one likes to waste food. The best trick I’ve found is to turn it into cottage cheese.
It’s true. You can learn how to make cottage cheese at home with just buttermilk, cream, and salt. And… the cream is optional. So you could totally get away with this with just two ingredients.
Why is it better to make homemade cottage cheese instead of using store bought? Well, as I said above, it’s a fun way to use up excess buttermilk so you don’t have to throw it away. But, if you make it at home, you can also flavor your cottage cheese with tasty things like fresh herbs and other flavors.
I personally like adding a little chopped parsley and chive to my DIY cottage cheese. You can also sprinkle it with a little lemon juice to give it a really amazing ZING of flavor.
What else is in the Super Simple Series? You can also learn how to make mint tea with fresh mint, or try your hand at making homemade ricotta cheese with Meyer lemon.
How to Make Real Buttermilk
Remember, we're not talking buttermilk substitutes here, although the method is similar, this is the real deal, true cultured buttermilk made from milk and live cultures.
Pour the milk
Add the culture
Let culture ferment for 8 to 12 hours
- Take just under two cups of milk and pour it into a clean pint-size jar.
- Add 2 tablespoons of cultured buttermilk (use 1 tbsp per cup of milk).
- Stir well to combine.
- Place a lid onto the jar and only screw it down one turn so it's not air-tight, but enough to keep any bugs out.
- Leave at room temperature for 8-12 hours. You should begin to see bubbles on the sides of the jar and it will thicken up. If you like it tangier, leave it out until the desired taste is achieved.
- Transfer buttermilk to the refrigerator for 6 hours.
- It's now ready to use!
What’s In Blue Cheese Mashed Potatoes
These decadent 5-ingredient mashed potatoes start off with Yukon gold potatoes for their creamy, buttery texture. Save the waxy white or red potatoes when your tater for my favorite potato salad or these easy buttery parsley red potatoes.
Here’s what’s in these blue cheese mashed potato recipe:
- Yukon gold potatoes for the creamiest blend, cut into quarters for quicker cooking
- Buttermilk, to give the potatoes a bright tang (you could use cream, half and half, or milk instead)
- Real butter. Always real butter.
- Freshly crumbled blue cheese. Please, please, please, avoid the pre-packaged crumbles and buy the whole blocks of blue cheese and crumble yourself instead. There’s a difference you most certainly will taste.
- Chives or really thin sliced green onion
Little buttermilk cheesecakes with honey roast summer fruits
Heat oven to 150C/130C fan/gas 2 and line nine holes of a muffin tin with muffin cases. Put the biscuits in a food bag and crush to fine crumbs using a rolling pin or use a food processor, then mix with the butter. Spoon into the muffin holes and use the back of a spoon to press the biscuits into a compact layer.
Whisk the cream cheese, buttermilk, sugar, eggs and vanilla in a jug. Pour onto the biscuit bases, filling them right to the top. Bake for 20 mins, then turn the oven off and leave the cheesecakes inside for 2 hrs, or until the oven is completely cool. Once cool, chill for at least 3 hrs, or overnight if you can.
Heat oven to 180C/160C fan/gas 4. Toss the stone fruit, honey, wine and vanilla in a roasting tin and cook for 15 mins, until the fruit starts to soften and caramelise in places. Add the berries to the tin and cook for another 2-3 mins until they look shiny and juicy. Leave to cool. When you’re ready to serve, place the cheesecakes on a platter or individual plates, then top each one with a spoonful of jam and some of the fruits, drizzling over any juice from the tin.
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Buttermilk Cheese Bread
Buttermilk and cheddar cheese come together in this recipe to make tangy cheesy bread.
- 1-⅛ cup Buttermilk
- 1-½ teaspoon Salt
- 1-½ teaspoon Sugar
- 3 cups Bread Flour
- ¾ cups Sharp Cheddar Cheese
- 1-½ teaspoon Active Dry Yeast
- Melted Butter, To Spread On The Top Of The Baked Loaf
Place buttermilk, salt and sugar in your bread machine. Add half of the flour and then all the cheese and then top with remaining flour and the yeast. Select the dough setting and press start.
When the dough cycle is complete remove dough and place in a greased loaf pan. Turn the dough in the pan to coat the bread with oil. Allow dough to rise in a warm spot until it has doubled in size.
Bake in a preheated oven at 350 degrees F for 35 to 45 minutes. Remove from the oven, remove from pan and coat bread with butter to keep the crust from getting hard.
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Cmedwards on 12.1.2010
I have a friend that makes it with her mixer. She proofed the yeast with warm buttermilk and sugar for ten minutes and then used her Kitchen Aid for mixing. It also took longer for the dough to rise but she said it comes out great.
Midwestjen on 11.22.2010
I really want to try this recipe, but I don’t have a bread machine … I DO have a mixer with a dough hook … anyone know if I could just use that to do the initial mixing?