Back in March, Alicia shared that she makes the best raw cream cheese from homemade buttermilk. We all assumed that she did it by dripping out the whey, but we wanted to know for sure. I wrote to her to find out if this was the case, and the reason we didn’t hear from her is that she didn’t get my messages until just the other day. Once she got the messages, she wrote back to me right away. Thanks, Alicia! And… here’s the answer for which we’ve all been waiting!
So here is how I do it and it is really very easy. I just set my quart jar of homemade buttermilk out on the counter for an extra day or until it really thickens, like almost yogurt consistency. Then strain through cheesecloth just as someone might to make yogurt cheese. It really is so much better than yogurt cheese is, to me.
For directions on how to drip out the whey, refer to the kefir cheese/yogurt cheese instructions in the Probiotic Potato Salad recipe.
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