- 8 cups low-fat buttermilk
- 1/2 cup fresh lemon juice (about 3 large lemons)
- 1 tablespoon chopped fresh chives
- 1 1/2 teaspoons chopped fresh cilantro
- 1 1/2 teaspoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- calories 91
- caloriesfromfat 20 %
- fat 2 g
- satfat 1.2 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 7.3 g
- carbohydrate 11.5 g
- fiber 0.1 g
- cholesterol 12 mg
- iron 0.0 mg
- sodium 275 mg
- calcium 202 mg
How to Make It
Line a large colander or sieve with 5 layers of dampened cheesecloth, allowing the cheesecloth to extend over outside edges of colander; place colander in a large bowl.
Heat buttermilk in a large, heavy saucepan over medium-high heat. Attach a candy thermometer to edge of pan so that thermometer extends at least 2 inches into buttermilk. Cook until candy thermometer registers 170° (about 20 minutes), gently stirring occasionally. Stir in juice. As soon as buttermilk mixture reaches 170° again, stop stirring (whey and curds will begin separating at this point). Continue to cook, without stirring, until thermometer registers 190°. (Do not stir, or curds that have formed will break apart.) Immediately remove pan from heat. (Bottom of pan may be slightly scorched.) Using a slotted spoon, gently spoon curds into cheesecloth-lined colander; discard whey, or reserve for another use. Return colander to bowl; cover with plastic wrap. Refrigerate 8 hours or overnight.
Scrape cheese into a bowl. Add chives, cilantro, parsley, salt, and freshly ground black pepper; toss gently with a fork to combine.