La Brousse, is a fresh cheese, originally from Provence in France. When making butter, keep the buttermilk that is strained off after churning. In a pot over medium heat, slowly warm the buttermilk up to 160°F and leave it for few minutes until the protein start to coagulate on the surface of the liquid. It will form curds about the size of corn kernels. At this point skim the curds, put them into a sieve lined with a fine cloth. Let it drain and cool down in the refrigerator. Brousse can be used like a cottage cheese or ricotta for stuffing (as cannelloni), served warm with cooked spinach, or cold with honey.
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I was always told that Brousse is made with ewes milk. Is that not the case? Can it be made with any buttermilk?
Posted by: Andy Floyd | May 11, 2008 at 02:41 PM
Does the buttermilk need to sit overnight for the acidity to be right? I just made butter, turned around and I'm trying to make the Brousse, but it doesn't seem to be working? Maybe my buttermilk is too fresh? Any insights?
Posted by: Benjamin Parks | July 04, 2008 at 06:11 PM