buttermilk cheese

Was given a brief description on how to make a farmers cheese with just buttermilk and a double boiler and it was really pretty simple.

Basically a quart of buttermilk put on the stove in a double boiler with lid on low for 45 minutes, turn the heat off and let sit for 1.5 hrs the curds will have formed n the pan and you drain of the whey. put the curds in cheese cloth and let drain for an hour or two.
I mixed salt, garlic and dill in this first bacth and let it sit in the fridge to let the flavors combine for a day and it was great on a bagle.

I'm told my grandmother made a similar cheese from butter milk that she would just leave on a wood cookstove during the day. My grandparents also made gamalost, Norwegian "old cheese" but my mother couldn't remeber all that was involved in making it.

Pictures of the process

Mixing in scallions, salt and garlic powder.
Packed cheese in ramekin ready for fridge. 1qt makes about 1 cup of dry cheese
I leave it overnight for flavors to blend. I guess one could have left it as mixed, has a texture similar to feta when adding the herbs.
If I don't let it drain as long the results are creamier and I can use it as a spread or as ricotta in a lasagna.

Thank you very much for this post! I am vastly interested in making our own cheese and this looks like an easy starter for my first try.

I just found out we have an organic dairy within 10 miles of our home. I am going to contact them to see if we can purchase directly from them to skip the disposable containers and such. I can't wait to try out this recipe!

Butter milk is cheaper than regular milk here, and other farmers cheeses required lemon juice or vinegar, so this is an easy first try.