Ingredients

• 4 cups whole milk
• 1 cup buttermilk, active culture type
• 2 teaspoons lemon juice or 2 teaspoons white vinegar, more if needed
• 3/4 teaspoon salt (to taste)

Instructions

1. bring milk to 175 degrees or just below simmering (little bubbles on sides, steam rising) on low heat in a heavy bottom pan, stirring gently to prevent skin from forming or bottom from scorching.

2. add buttermilk and lemon juice and stir gently, if it does not start to curdle in 30 seconds add another tsp of lemon juice.

3. let sit for 10 min, in the mean time line a strainer with 4 layers of cheesecloth.

4. ladle the curds and whey into your lined strainer and let drain for 5 min.

5. gather up the cheesecloth and tie with a string onto your wooden spoon to hang over the pot for 30 min.

6. snip off the top of the cheesecloth and remove the new cheese from the cloth.

7. mix in salt and press into a pretty little mold like the ones you use for mini quiches. you could line that with cheesecloth as well just for texture and easy of removing from the mold.

8. can be served fresh or chill overnight *recommended* covered with plastic wrap. turn out onto the serving plate and serve drizzled with olive oil and sprinkled with pepper or fresh chopped herbs.

9. can be made in bigger batches and cooked with or just serve on special occasions with nice crackers or bread.