Can you make cheese using powdered buttermilk?

While it is possible to make cheese using powdered buttermilk, it may not produce the same quality or flavor as cheese made with fresh buttermilk. Buttermilk powder lacks the live cultures present in fresh buttermilk, which are essential for coagulating milk and developing flavor in cheese. Using powdered buttermilk may result in a softer, blander cheese with a shorter shelf life.

If you still want to try making cheese with powdered buttermilk, here's a simple recipe:

Ingredients:

- 1 gallon (3.8 liters) of whole milk

- 1/4 cup (60 ml) of white vinegar (5% acidity)

- 1/2 teaspoon (2.5 grams) of powdered buttermilk, reconstituted in 1/2 cup (120 ml) of luke-warm water

- 1 teaspoon (5 grams) of salt

Instructions:

1. Warm the milk in a large pot over medium-low heat, stirring occasionally, until it reaches a temperature of around 86°F (30°C).

2. In a small bowl, combine the reconstituted powdered buttermilk with 1/4 cup (60 ml) of luke-warm water. Stir until fully mixed.

3. Remove the pot of milk from the heat and carefully add the vinegar. Stir gently until the milk starts to curdle and separate into curds (solids) and whey (liquid).

4. Add the reconstituted powdered buttermilk mixture to the curds and whey. Stir gently to distribute the culture evenly.

5. Cover the pot and let it sit undisturbed at room temperature for 30 minutes to allow the culture to do its work.

6. Place a colander or cheesecloth over a large bowl. Carefully pour the contents of the pot into the colander, collecting the curds in the cheesecloth or colander while straining out the whey.

7. Tie the ends of the cheesecloth or colander to form a pouch containing the curds. Hang the pouch or place it over a bowl to drain additional whey for a few hours or overnight in the refrigerator.

8. Sprinkle the salt evenly over the curds in the cheesecloth. Fold the cloth to close, ensuring the salt comes in contact with the curds from all sides.

9. Refrigerate the curds for at least 6 hours, or preferably overnight, for the cheese to set and flavor development.

10. After refrigeration, the cheese should be ready to serve and enjoy. Store the cheese in an airtight container in the refrigerator to extend its shelf life.

Remember, this is a basic recipe, and it can be varied to create different types of cheese by experimenting with different types of milk, varying the amount of culture, or adding extra ingredients. Enjoy your homemade cheese!