Guest guest Posted May 6, 2008 Report Share Posted May 6, 2008 you can make cream cheese using the recipe in Nourishing Traditions on p. 87. Let the raw milk stand at room temperature until it separates. then strain it. > > Can anyone please tell me the process for making a soft buttermilk > cheese? Can I just put some buttermilk start (I keep buttermilk going > all the time) in a half gallon of milk and let it set out (covered) > until it clabbers? > > Or any other suggestions for easy fresh raw cheese? I ususally use > ricki's fromagina culture but I have a milk customer that wants to do > fresh cheese with just a half gallon or quart of milk at a time. She > would prefer to go rennetless but using some rennet would be okay with > her. > > Thanks in advance. > > Aliza > > aliza > Quote Link to comment Share on other sites More sharing options...
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