Meanwhile, buttermilk cheese is apparently a Jewish thing? Who knew?!
I’ve been curious about the fact that buttermilk used to be a home staple but somehow has fallen out of favor. I’ve decided to try using it in many ways…pancakes, biscuits, waffles and of course cheese!!
Much to my excitement, it turns out that cultured buttermilk can be used as a mesophilic starter in cheese-making. More info. on that later.
As I searched for recipes I ran across this simple recipe that calls for baking buttermilk for a unique cheese- it sounded intriguingly different so I had to try it! Soooo easy and delicious.
Buttermilk Cheese (Tvarog) (D, TNT)
Source: “MealLeaniYUMM!” by Norene Gilletz
Yield: Approximately 2 cups
2 litres (quarts) of buttermilk
Place 2 litres (quarts) of buttermilk in a large covered ovenproof casserole. (I use a Corning Ware casserole.) Place in a preheated 375ºF oven for 15 to 20 minutes. It will separate into curds and whey.
Pour warm liquid into a cheesecloth-lined colander. Tie ends of cheesecloth and let drain for several hours. (Hang it over the faucet of the sink; put a bowl underneath to catch the whey, which can be used to replace sour milk or buttermilk in baking.) For a firmer cheese, squeeze out most of the liquid. Wrap well and refrigerate. It will keep about a week.
Here it is draining…
The cheese was super creamy and tangy, kind of like a mix between cream cheese and sour cream. Next time I will try to make a cheesecake out of it. The yield was great!