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Some Kitchen Kinks: Buttermilk

Buttermilk Cheese.

To make buttermilk cheese, heat buttermilk to about 130° or 140° F.

Allow it to cool and strain it. As the curd will settle to the bottom, most of the whey may be poured off before the draining is begun.

This cheese is, of course, almost wholly without fat and yet, probably because the particles of curd are very finely divided, it has a smooth consistency, which suggests the presence of fat. It may be served seasoned with salt only, or it may be mixed with butter or cream and seasonings.

It is suitable for combining with olives and pimientos, as elsewhere recommended, or for any use to as models. which the ordinary cream cheeses are put.