• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

How to make homemade Buttermilk Cheese

5.0/5 rating (4 votes)
  • Serves: 10
  • Author: Bhaktin Christina
  • Visits: 26277
How to make homemade Buttermilk Cheese


This cheese is a fat free version of the yogurt cheese. You can use it in the same way and is great in both savory and sweet dishes.


  • homemade buttermilk
  • large colander
  • large bowl to hold the colander
  • cheese cloth


  1. First you will need to prepare "Homemade Buttermilk". Click here to learn.

  2. Next you will need to let it sit out, covered, until it begins to coagulate.


  3. It took about 8 hours for the coagulation to begin. If it is cooler where you live it may take longer. Here is what it should look like.


  4. Here is a closer look.

  5. Now put together the draining containers. I used a large colander, a large bowl to go underneath the colander to hold it, and also a cheesecloth laid over the colander.


  6. The bowl on the bottom is used to hold the whey that is going to drain out of the buttermilk.

  7. Next, pour the buttermilk onto the cheesecloth and colander.


  8. Immediately the whey will begin to drain out.

  9. Now cover the buttermilk with a lid. You can either leave the buttermilk on the counter to drain or put in the refrigerator. It may get a little more sour if you leave it out, but if you like that, then do as you wish.

  10. Here is what it looks like the next day. You should have a nice thick cream cheese.

  11. The cheese is so thick that it should stick to the spoon even when turned sideways.


  12. That's it! Now you are ready to use it in many dessert and entree recipes you find on this website.

  • Snake Gourd Pasta Sauce - Tomato free!
  • Curds and Whey Soup with Pumpkin and Drumstick leaves
  • Fried Taro Root Chips
  • Easy Homemade Whey Powder
  • Magical Pink Tulsi Infused Lemonade
  • Easy Banana Bread Cupcakes
  • Prabhupada's Prasadam Cookies
  • Steamed Vegetables in a Coconut milk and Chickpea broth
  •  Buttery Lemon Spaghetti with Chickpeas
  • Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam
  • Orange Sweet Cinnamon Rolls
  • Green Bean and Paneer Stir-fry with a Spicy Peanut Sauce
  • Fluffy Baked Powdered Sugar Donuts
  • Gourmet Pizza with a Creamed Sweet Potato and Carrot Sauce
  • Sweet Spice Pumpkin Bites

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