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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

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| 1. Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C). Pour buttermilk and lemon juice into milk and remove from heat. Stir gently with a wooden spoon; the curds and whey will begin to separate. If mixture does not curdle, add another teaspoon of lemon juice. Let milk mixture sit for 10 minutes. | 2. Place a colander over a stockpot and line the colander with 4 layers of cheesecloth. Ladle cheese curds into prepared colander. Let drain for 5 minutes. | 3. Gather the cheesecloth and tie at the top with twine or string. Tie cheesecloth bag to a wooden spoon and hang it over the stockpot. Let drain for 30 minutes. | 4. Cut off tied top of cheesecloth. Unwrap the drained cheese and turn out into a bowl. Mix salt into cheese with a wooden spoon. Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate 8 hours to overnight. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	quart		595.36	46.6528	30.744	31.9152
buttermilk	1	cup	cultured	-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
salt	3/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.