Preheat oven to 325F. Place buttermilk in a glass baking dish, and cover with a lid.
Bake for 30min. Turn off the oven, and do not open for 12hours.
Place the cheese in a cheesecloth, and let the whey drip into a separate container (to be used for other purposes). You can squish the cheese a little bit to help the whey come out. Let sit in the fridge (in the cheesecloth) for a few hours. This makes 300g.
In a blender, mix the cheese, yogurt, sugar, and extract. Using the blender will make for a very creamy texture.
This will make ski yogurt/cheese. To make Gina levana, mix the 300g cheese with 100g yogurt, and add salt (no sugar/vanilla), mix in the blender until smooth.
Note: For aroma-style cake, add the following to the finished ski:
- 2 eggs
- 2 Tbsp cornstarch
- 1/4 cup sugar
- 1 tsp vanilla paste
- 1 tsp lemon extract
In addition, fry apple cubes in butter and sugar until soft. Blitz in a blender until smooth.