Just wondering if anyone has used their sweet cream (not cultured) buttermilk for cheese making. I usually have about a pint a week of raw sweet cream buttermilk. I also make mozzarella each week from 1 gallon of raw milk. I was thinking about adding it to the raw milk before I add the starter.. I am thinking it wouldn't be much different than adding skim milk. Has anyone here ever tried it and would the buttermilk be any different than skim milk?
Note added Sept 23: No replies, but I tried the above and it didn't seem to make any difference in my finished mozzarella.
