Kamil Perry
Buttermilk is a versatile ingredient that can be used in various culinary applications, including cheesemaking. It is created as a byproduct of butter production when the cream is churned and the butter grains are separated from the liquid. This leftover liquid, known as traditional buttermilk, is watery and yellowish, and it can be used as a base for making cheese. Cultured buttermilk, on the other hand, is made by adding a culturing agent to whole milk, resulting in a thicker and tangier product. Both types of buttermilk can be used in cheesemaking, each imparting its unique characteristics to the final product.
Characteristics of using buttermilk in making cheese
| Characteristics | Values |
|---|---|
| Type of buttermilk | Cultured buttermilk, not the clear buttermilk from making butter |
| Taste | Creamy and tangy |
| Texture | Slightly crumbly, spreadable |
| Fat content | Low fat |
| Protein content | High protein |
| Probiotic | Helps to grow bacterial diversity in the gut |
| Recipe | Tvarog, a German and Jewish cheese |
| Process | Baking buttermilk in the oven |
| Milk type | Raw milk, pasteurized milk, UHT milk |
| Milk separation | Reduced pH helps the milk separation process |
| Rennet | May be added to buttermilk to make cheese |
| Yield | Great yield |
| Storage | Keeps for 2-3 days in the refrigerator |
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What You'll Learn
Buttermilk as a souring agent
Buttermilk is a useful ingredient in cheesemaking as it acts as a souring agent. It is a traditional method of making quick cheese. The milk is left to sour a little, lowering its pH, which helps the milk separation process. The leftover buttermilk is fairly sour and can be heated until it curdles and then drained to make a simple cottage cheese. This can be eaten fresh or salted and aged.
The process is simple: heat buttermilk until it separates into curds and whey. The curds can then be handled to make a soft, spreadable cheese, or pressed to make a firmer, denser cheese. Buttermilk can also be added to sweet milk to acidify it and make it suitable for cheesemaking.
The type of buttermilk is important. Cultured buttermilk is thick and tangy, and is the type used in cheesemaking. Traditional buttermilk is the leftover liquid from the butter-making process and is watery and yellowish. It is possible to make a simple cheese from this type of buttermilk, but it will be low in fat.
Buttermilk can be used as a starter culture for cheesemaking. It can be added to milk to create more buttermilk, which can then be baked to make a creamy, thick, low-fat, high-protein cheese. This process is used to make Tvarog, a popular German and Jewish cheese.
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Using leftover buttermilk
Buttermilk is a versatile ingredient that can be used in various recipes, including both sweet and savoury dishes. Here are some ideas for using up leftover buttermilk:
Making Cheese
Buttermilk can be used to make a simple, fresh cheese. Heat the buttermilk slowly to around 180°F/82°C until it separates into curds and whey. Drain the whey, and you're left with a spreadable, almost cream cheese-like texture. You can also add salt to taste and age the cheese in various ways.
Baking
Buttermilk is often used in baking recipes to add tenderness and flavour. Try using it in pancakes, waffles, biscuits, cakes, cornbread, or quick breads. It can also be used as a glaze or frosting for cakes, adding a tangy richness.
Marinades and Sauces
Buttermilk is excellent for marinating meat, such as chicken, giving it a delicious tangy flavour. It can also be used as a base for creamy sauces, salad dressings, or dips.
Drinks
In some cultures, buttermilk is drunk as a probiotic tonic to aid digestion and increase bacterial diversity in the gut. It can be enjoyed plain or added to smoothies with fruit.
Other Creative Uses
Buttermilk can be used in various unexpected ways, such as in a béchamel sauce, as a brine for chicken, or even as a base for soup. It can also be used to make salmon cakes, pork chops, or chocolate pound cake, adding a unique tangy twist to these dishes.
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Buttermilk as a probiotic
Buttermilk is a versatile dairy product that has been used for centuries. It is made from milk that is left over after making butter. The churning process leaves the milk with a slightly sour taste and a rich, protein-filled consistency, making it perfect for baking. Buttermilk is also known for its health benefits, including its ability to improve digestive health and lower cholesterol levels.
Buttermilk can be used as a probiotic, which are known to improve digestive health by introducing good bacteria into the gut. The healthy bacteria in buttermilk, often referred to as live cultures, can help to repopulate the stomach with the bacteria needed for digestion. This is especially beneficial for those who have recently taken antibiotics or suffered from a stomach illness, as these can deplete the number of good bacteria in the gut.
Buttermilk is also a good source of calcium, vitamin A, vitamin B12, riboflavin, and phosphorus. These vitamins and minerals provide additional health benefits, such as improved bone health, better eyesight, and increased energy levels. For example, vitamin A helps to maintain healthy retinas, while riboflavin is a B vitamin that is crucial for energy production in the body.
Additionally, buttermilk has been shown to have a cholesterol-reducing effect. Studies have found that consuming small amounts of buttermilk daily can help lower cholesterol levels in individuals with high cholesterol. This effect is attributed to the presence of probiotic bacteria in buttermilk, which produce bioactive compounds such as short-chain fatty acids and amino acids.
Buttermilk can be consumed on its own or used in various recipes, such as pancakes, biscuits, or ranch dressing. It can also be added to smoothies or used as a starter culture for making cheese. When making cheese, buttermilk is heated until it separates into curds and whey, and then drained and aged to the desired consistency.
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Creating a spreadable cheese
To make a soft, spreadable cheese, you can use either fresh store-bought milk or leftover buttermilk. If using milk, add a buttermilk culture to start the curdling process. If using leftover buttermilk, simply heat it slowly to approximately 180°F (82°C). The milk will begin to separate into curds and whey. You can add a teaspoon of lemon zest, dried herbs, or cracked pepper to your pot of milk and buttermilk, or omit the salt and add some vanilla and sugar for a sweet cheese.
Once the mixture has curdled, pour it into a colander lined with butter muslin or triple layers of cheesecloth. Hang the colander over the sink and allow the whey to drip out. The longer you let the curds sit, the firmer your cheese will become. For a softer, more spreadable cheese, handle the curds gently and retain much of the whey in the cheese.
After a few hours, you will be left with a soft, spreadable cheese. Salt and season to taste. This cheese is super creamy and tangy and can be used as a filling for both sweet and savory dishes.
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Making a firmer cheese
Buttermilk can be used as a natural coagulant to create cheese without rennet. Buttermilk is a useful ingredient if you want to make cheese and have some leftover from other recipes. It can be used as a mesophilic starter in cheesemaking, or to make a fresh cheese.
To make a firmer cheese using buttermilk, you can follow these steps:
Firstly, combine milk, buttermilk, and salt in a large, heavy-bottomed saucepan. The proportions of buttermilk to milk do not need to be precise, but a cup of buttermilk for every half-gallon of milk is a good starting point. Heat this mixture over medium-high heat until it separates into white curds and translucent whey. This should take around 8 minutes, and the temperature will need to reach about 180 degrees Fahrenheit. The exact temperature will depend on the type of buttermilk used: low-fat buttermilk will separate at a lower temperature than whole buttermilk.
Once the mixture has separated, let it stand off the heat for about 3 minutes. This allows the curds to cling together, making them easier to handle. Then, ladle the contents of the saucepan into a prepared colander lined with cheesecloth or a similar food-safe fabric. Let the whey drain for 1 to 2 minutes. Gather the corners of the cheesecloth and gently twist them over the cheese, pressing out any excess whey.
For a firmer cheese, you can press the curds longer to remove more whey. Place the cheese, still wrapped in its cloth, in a small flat-bottomed dish or pie plate, and refrigerate until cool, about 10 minutes. Then, unwrap the cheese and gently invert it onto a plate, discarding the cloth. Tent the cheese with plastic wrap and keep it refrigerated until serving. It will stay fresh for up to 2 days.
You can also add herbs, spices, or other flavourings to your buttermilk cheese. For example, black pepper, smoked paprika, or dried herbs can be added to the milk while heating. Alternatively, you can roll the finished cheese in minced fresh basil.
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Frequently asked questions
Buttermilk is the leftover liquid after butter is made. It can be used to make cheese.
Buttermilk is a good way to make cheese without rennet. It can be used as a souring agent to initiate the acidification of milk into curds and whey.
You should use thick cultured buttermilk, not the clear watery kind that is leftover from making butter.
Heat the buttermilk until it curdles, then drain the whey. You can add salt to taste.
