Buttermilk Cheese.
At the Wisconsin Experiment Station[16] a method has been devised for making a soft moist cheese out of buttermilk. When made on a large scale, as it might be in creameries, there are various precautions to be taken which are pointed out in the publication cited. In making it in small quantities, these precautions are unnecessary, and the method is even simpler than that of making cottage cheese, because the quality does not depend so much on the temperature.
To make the buttermilk cheese, heat buttermilk gradually 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 recommended on page [34], or for any use to which the ordinary cream cheeses are put.