Ingredients
Yield: 1 quart
- 1 liter whole cow’s milk
- 1 teaspoon fine sea salt
- 1 liter buttermilk
Special equipment:
- 1 ½ qt. cheese mold and cheese cloth
SidesDairy
Preparation
Step 1
In a medium saucepan, on medium-high heat, heat the milk with the salt, until it reaches a temp that’s right below boiling (97-98°C or 205°F). Milk will be bubbling slightly.
Step 2
Add the hot milk to the cold buttermilk. Mix well. Let the milk and buttermilk mixture sit on your counter for around 1-2 hours. The mixture will begin to curdle.
Step 3
Strain the mixture using a cheesecloth stretched across a cheese mold (put the cheese mold in a bowl to catch the strained liquid). Let the cheese mixture sit in the strainer (over the bowl) for 10-12 hours (or overnight).
Step 4
Discard the whey and turn the cheese onto a plate. Carefully remove the mold and cheesecloth.
