BUTTERMILK CREAM CHEESE.--A slight variation from the cottage cheeses just described is buttermilk cream cheese. This cheese is formed from the curd of buttermilk, which is finer in texture and not so likely to become tough as that formed from ordinary sour milk. To prepare buttermilk cream cheese, warm the buttermilk slowly, being careful not to allow the temperature to rise beyond 100 degrees Fahrenheit. As the milk is heated, the curd will form and will gradually sink to the bottom of the vessel. After this occurs, remove the whey and mix the curd with a little thick cream. The result will be a mixture having a delightfully creamy consistency.
Woman's Institute Library of Cookery, Vol. 2, 1918.
I used a double boiler cuz I figured that would be the easiest way to control the heat. Sure enough, the buttermilk curdled like a dream leaving behind a slightly sour/tart soft version of cottage cheese. I skipped adding the cream and cut up a very juicy sweet peach over it instead. It might have warranted a touch of sugar too but it made a lovely dinner as is. I guess that's really two ingredients. Just two.
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