In a stainless steel, heavy-bottomed saucepan, bring the milk to a simmer over medium heat. Remove from heat and set aside until the milk is cooled. Whisk in the buttermilk.
Transfer the mixture to a glass, ceramic or plastic container, and set aside at room temperature until the mixture is thickened, with a consistency similar to yogurt or crème fraîche, about 1 day.
Transfer the mixture to a cheesecloth-lined strainer set over a bowl. Refrigerate overnight to drain the whey from the cheese; the whey should be clear, not cloudy, as it is drained.
Use as desired. To store, place the cheese in a glass, ceramic or plastic container. Cover and refrigerate up to four days.
Each of 20 tablespoons: 19 calories; 1 gram protein; 2 grams carbohydrates; 0 fiber; 1 gram fat; 1 gram saturated fat; 3 mg cholesterol; 2 grams sugar; 19 mg sodium.
Copyright © Noelle Carter 2012. Recipe reprinted from the Los Angeles Times
Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”