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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This recipe comes from Mark Bittman's How To Cook Everything . Ingredients:
1 1/2 gallons whole milk |
1 quart buttermilk |
2 tablespoons salt |
Directions:
1. In a large sauce pot with a heavy bottom heat over medium high until it starts to boil, stirring consistently so as not to burn the bottom of the pot, about 10 minutes.
2. Line a strainer with three layers of cheesecloth; get string or rubber band ready.
3. Add buttermilk to the boiling milk solids should start to form curds and whey . It will look sort of like cooked egg whites suspended in a slightly thick yellowish liquid. Remove from the heat and stir in salt.
4. Pour mixture though cheesecloth and let curds collect and whey drain off. Run cold water over it so it's easy to handle and squeeze out whey until bundle feels firm.
5. Tie string or rubber band to close the cheesecloth and fasten to a wooden spoon and suspend over a bowl or pot to let drain for about an hour.
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