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Butterkase Recipe

  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate

Ingredients

  • 2 Gallons of Milk (Not Ultra Pasteurized)
  • 1 Packet of C21 Buttermilk Culture
  • 1 Packet of C201 Thermophilic Culture
  • 1/64 tsp C70 Geotrichum Candidum
  • 2.25 ml (just under 1/2 tsp) Liquid Rennet
  • Salt for Brine and Aging
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • Butter Muslin
  • 2-4 lb Cheese Mold
  • Draining Mat
  • 4-6 lb Weight (a jar with 2.5 qts of water)