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2 liters 1-1/2% fat buttermilk
Pour buttermilk into a glass Pyrex dish with a lid. Place in a 325°F oven for 30 minutes. Turn off oven and leave it there until morning. It is now separated.
Pour it all into double cheesecloth and hang it over the sink to drain for about an hour and a half, and your cheese is ready to use.
You are left with about 25% of the buttermilk as cheese. It will stay in the fridge up to 10 days before getting moldy.
Posted by Moshe Reuter
Nutritional Info Per Serving: N/A