Can You Make Cheese With Buttermilk? The Buttermilk Cheese Guide
Yes, you can make cheese with buttermilk. The result is typically a soft, spreadable cheese similar to cream cheese or ricotta, made possible by the acidic environment that causes the milk proteins in buttermilk to coagulate.
The Allure of Buttermilk Cheese
Buttermilk, traditionally the liquid leftover after churning butter, is a rich source of lactic acid bacteria. This acidity is key to the cheese-making process. While commercially produced buttermilk is often cultured skim milk, it still retains the acidic properties that make it a suitable, albeit less common, ingredient for cheese production. Making cheese from buttermilk allows for a simple, homemade alternative that utilizes a readily available ingredient. It’s also a great way to reduce food waste by using leftover buttermilk. The resulting cheese is mild and tangy, perfect for spreading on crackers, adding to salads, or using in various recipes.
The Chemistry Behind Buttermilk Cheese
The process relies on the acidic nature of buttermilk to coagulate the milk proteins, primarily casein. When buttermilk is heated, the proteins denature and clump together, forming curds. These curds are then separated from the whey (the liquid part of the buttermilk) through draining. The longer the cheese is drained, the firmer it becomes. The resulting cheese is essentially concentrated milk solids and fat, retaining the unique tangy flavor imparted by the lactic acid bacteria.
The Buttermilk Cheese-Making Process: A Step-by-Step Guide
Making buttermilk cheese is surprisingly simple. Here’s a basic recipe:
- Heat the Buttermilk: Pour the buttermilk into a saucepan and heat over medium heat. Do not boil. Aim for a temperature of around 180-200°F (82-93°C).
- Add Salt (Optional): Stir in a pinch of salt, if desired, for flavor.
- Separate the Curds: As the buttermilk heats, you’ll notice the formation of curds. Continue heating until the curds separate clearly from the whey. This should take about 15-20 minutes.
- Drain the Curds: Line a colander with cheesecloth. Gently pour the contents of the saucepan into the cheesecloth-lined colander.
- Let it Drain: Allow the curds to drain for several hours, or overnight, in the refrigerator. The longer it drains, the firmer the cheese will become.
- Enjoy: Once the cheese has reached your desired consistency, transfer it to an airtight container and store it in the refrigerator. It’s best enjoyed within a few days.
Key Ingredients and Equipment
- Buttermilk (ideally full-fat)
- Saucepan
- Cheesecloth
- Colander
- Spoon
- Thermometer (optional but recommended)
- Salt (optional)
Flavor Variations and Add-Ins
Buttermilk cheese is a blank canvas for flavor. Consider these additions:
- Herbs: Fresh dill, chives, parsley, or thyme.
- Spices: Garlic powder, onion powder, paprika, or red pepper flakes.
- Citrus Zest: Lemon or orange zest.
- Garlic: Roasted garlic cloves, minced finely.
Common Mistakes and Troubleshooting
- Boiling the Buttermilk: Boiling can result in tough, rubbery curds. Maintain a gentle heat.
- Insufficient Draining: Not draining long enough will result in a very soft, watery cheese.
- Using Old Buttermilk: Ensure your buttermilk is fresh for the best flavor.
- Impatience: Allow adequate time for the curds to separate and drain properly.
Buttermilk vs. Other Cheese-Making Methods
| Method | Primary Acidulant | Resulting Cheese Type | Complexity |
|---|---|---|---|
| Buttermilk Cheese | Lactic Acid | Soft, Spreadable | Low |
| Rennet Cheese | Rennet Enzyme | Varies (Hard, Soft) | Medium-High |
| Acid-Set Cheese | Vinegar/Lemon Juice | Soft, Fresh | Medium |
Storing Buttermilk Cheese
Store your homemade buttermilk cheese in an airtight container in the refrigerator for up to 5 days. The flavor may intensify slightly over time.
The Nutritional Profile of Buttermilk Cheese
Buttermilk cheese, like other dairy products, provides protein, calcium, and vitamins. However, its nutritional content can vary depending on the fat content of the buttermilk used. Generally, it’s lower in fat than traditional cream cheese.
Frequently Asked Questions (FAQs)
Can I use store-bought buttermilk or does it have to be homemade?
Yes, you can use store-bought buttermilk. However, look for cultured buttermilk as it contains active cultures necessary for proper coagulation. Homemade buttermilk, if properly cultured, will also work beautifully.
What kind of buttermilk works best for cheese making?
Full-fat, cultured buttermilk generally yields the best results because it contains more fat and protein, leading to a richer, creamier cheese. However, low-fat or non-fat buttermilk can also be used, though the resulting cheese will be leaner and potentially drier.
How long does buttermilk cheese last in the refrigerator?
Properly stored in an airtight container, buttermilk cheese can last in the refrigerator for up to 5 days. It’s best to consume it sooner rather than later to enjoy its freshest flavor.
Why isn’t my buttermilk turning into curds?
Several factors can prevent curd formation. Ensure the buttermilk is cultured and not overly old. The temperature must be high enough (around 180-200°F/82-93°C) to denature the proteins. Adding a small amount of vinegar or lemon juice can sometimes help encourage coagulation if needed.
Can I freeze buttermilk cheese?
Freezing is generally not recommended as it can alter the texture of the cheese, making it grainy and less appealing.
What can I do with the leftover whey?
Don’t discard the whey! It’s packed with nutrients and can be used in various ways: add it to smoothies, soups, or baking recipes for a boost of protein and flavor. You can also use it to soak grains or legumes.
Is buttermilk cheese lactose-free?
No, buttermilk cheese is not typically lactose-free, although the fermentation process can reduce lactose levels. Individuals with severe lactose intolerance should exercise caution.
Can I use a microwave to make buttermilk cheese?
While technically possible, it’s not recommended. The microwave can heat unevenly, leading to inconsistent curd formation and a less desirable texture. A stovetop is the preferred method for controlled heating.
How can I make my buttermilk cheese thicker?
Allow the cheese to drain for a longer period. You can also press the cheesecloth-wrapped curds to expel more whey. Adding a small amount of cream cheese or heavy cream can also enhance the richness and thickness.
Can I use powdered buttermilk to make cheese?
Using powdered buttermilk is not recommended. The process requires the active cultures and liquid medium present in fresh or cultured buttermilk for proper coagulation.
What’s the difference between buttermilk cheese and farmer cheese?
Both are soft, fresh cheeses, but farmer cheese often involves the addition of rennet or other coagulants to aid in curd formation, while buttermilk cheese relies solely on the acidity of the buttermilk.
Can I add salt to my buttermilk cheese after it’s made?
Yes, you can add salt after the cheese has been drained, according to your taste preferences. This allows you to control the saltiness of the final product.