Fromage Blanc With Strawberries

• 2 quarts buttermilk
• 2 to 4 tablespoons whole or skim milk
• 2 pints strawberries
• 2 to 4 tablespoons sugar

1. Place the buttermilk in a large saucepan.
2. Heat gently for about five minutes, to a temperature of around 110 degrees.
3. The buttermilk will feel fairly warm to the touch.
4. You can test the temperature with an instant-read thermometer.
5. You should see the buttermilk beginning to coagulate and a whitish liquid collecting around the edges.
6. Set aside to cool to room temperature.
7. Line a colander with several thicknesses of cheesecloth.
8. Place the colander over a bowl.
9. Ladle the buttermilk from the saucepan into the colander.
10. Allow it to drain overnight.
11. this is the fromage blanc or fresh white cheese.
12. Transfer the fromage blanc from the colander to a bowl.
13. If it has become very firm, beat in a little milk.
14. Cover and refrigerate until ready to serve.
15. Rinse and hull the strawberries.
16. Puree half of them and sweeten to taste.
17. Serve scoops of the fromage blanc on plates with the pureed strawberries and whole strawberries.

buttermilk, milk, pints strawberries, sugar

Taken from cooking.nytimes.com/recipes/3142 (may not work)