Martha Stewart Buttermilk Fresh Cheese

Martha Stewart buttermilk fresh cheese takes about 30 minutes and just whole milk, buttermilk and coarse salt to make a soft, creamy homemade cheese. Save this few ingredients party appetizer for casual get-togethers, weeknight dinner spreads or holiday boards, because it's an easy stovetop recipe with no rennet.

Heat the milk mixture until it fully separates into white curds and clear whey, since the cheese only forms once that split happens. Pull it off too early and you'll end up with warm, milky liquid that won't clump in the cheesecloth.

Martha's version uses buttermilk to do the work that rennet or vinegar usually does, so you need nothing from a specialty store. The type of buttermilk you pick also changes the cheese, with low-fat giving bigger clumps and whole giving finer curds.

Martha Stewart Buttermilk Fresh Cheese

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

150

kcal

Whole milk and buttermilk curdle together on the stove, then drain in layered cheesecloth into a soft, tender cheese. Served warm it spreads like ricotta, and chilled it turns firm enough to slice.

Ingredients

• 1 quart whole milk
  

• 1 1/2 cups whole or low-fat buttermilk
  

• 2 teaspoons coarse salt
  

Directions

• Prepare the colander: Cut three 12-inch squares of cheesecloth and stack them in a colander or medium strainer. Set the colander in the sink so the whey can drain away.
• Heat the milk mixture: Combine 1 quart whole milk, 1 1/2 cups buttermilk and 2 teaspoons coarse salt in a large heavy-bottomed saucepan over medium-high heat. Cook for about 8 minutes, until the mixture separates into white curds and translucent whey.
• Watch the temperature: Low-fat buttermilk separates at about 180 degrees, and the curds clump together easily. Whole buttermilk separates closer to 212 degrees with finer curds, so let it stand off the heat for about 3 minutes to help them cling together.
• Drain the curds: Ladle the contents of the saucepan into the prepared colander and let the whey drain for 1 to 2 minutes. Then lift the four corners of the cheesecloth and gather them together.
• Press out the whey: Gently twist the gathered cloth over the cheese and press out any excess whey. That leaves you with a compact, tender round of cheese.
• Serve it warm or soft: Unwrap the cheese right away to serve it warm, or let it stand about 10 minutes more until it cools to room temperature. Either way, it's ready to spread.
• Chill for a firmer cheese: For a firmer cheese, set it in its cloth on a small flat-bottomed dish or pie plate and refrigerate for about 10 minutes. Then unwrap it, gently invert it onto a plate and discard the cloth.
• Store and serve: Tent the cheese with plastic wrap and keep it refrigerated for up to 2 days. Let it stand at room temperature for 10 minutes before serving.

Tools for this recipe

• Olicity grade 90 cheesecloth, OXO 5-quart stainless steel colander, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use low-fat buttermilk instead of whole?

Yes, the recipe works with either one. Low-fat buttermilk separates at about 180 degrees and gives larger curds that clump easily, while whole buttermilk gives a finer-grained cheese.

How long does homemade buttermilk cheese keep?

Wrap it loosely with plastic and keep it in the fridge for up to 2 days. It's a very fresh cheese with no preservatives, so I wouldn't push it past that.

Can I make this cheese ahead of a party?

You can make it a day before, since the chilled version firms up nicely in the fridge. Take it out 10 minutes before serving so it softens a little and tastes creamier.

What if I don't have cheesecloth?

A clean, thin cotton kitchen towel or a nut milk bag works in a pinch, because the curds are soft and need something fine enough to hold them. Skip paper towels, which tear when wet.

Why didn't my milk separate into curds and whey?

It most likely needs more heat, since separation starts around 180 degrees with low-fat buttermilk and closer to 212 with whole. Keep the burner at medium-high and give it the full 8 minutes before you give up.