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