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Ingredients
- 1 gal. skim or whole milk
- Salt
- 1/2 c. cultured fresh buttermilk
- Cream
Preparation
Step 1
Pour 1 gallon of milk into a pot or crock. Allow milk to warm to room temperature (70 to 70 degrees). Mix in 1/2 cup fresh cultured buttermilk and cover with cheesecloth. Let milk set in a warm place, 75 to 85 degrees, for 16 to 24 hours. When the milk is propery clabbered, cut the curd into 2-inch cubes and heat to 115 degrees for 20 minutes. After 30 minutes, strain curd through cheesecloth. Allow the curd to drain for 3 to 5 hours and rinse with cold water. Mix in some cream and salt to taste.