HOMEMADE IBE CHEESE WITH FLAVORINGS
1 GALLON LOW-FAT BUTTERMILK
1 CLOVE GARLIC, PEELED
1" PIECE FRESH GINGER ROOT, PEELED
3 SHALLOTS
1/4 TSP WHITE PEPPER

1. COMBINE INGREDIENTS IN A LARGE SAUCEPAN. SIMMER OVER LOW HEAT UNTIL DRY CURDS FLOAT ON TOP OF LIQUID WHEY AND TEMPERATURE MEASURES 160 ON A CONFECTIONERS THERMOMETER, ABOUT 45 MIN.
2. WITH A LADLE, GENTLY TRANSFER CURDS TO A SIEVE LINED WITH SEVERAL THICKNESSES OF CHEESECLOTH. DISCARD WHEY AND SPICES.
3. TIE CURDS UP IN A TIGHT BALL USING THE CHEESECLOTH, SQUEEZING OUT AS MUCH LIQUID AS POSSIBLE. PLACE A HEAVY POT ON TOP FOR 30 MIN TO SQUEEZE OUT EXCESS LIQUID. REFRIGERATE. 6 SERVINGS = 273 CALORIES/SERVING