Ingredients
4 cups whole milk
1 cup buttermilk
Preparation
Step 1
Line a fine-mesh sieve with a double layer of cheesecloth and set in a sink or over a bowl.
Step 2
Combine the milk and buttermilk in a large saucepan or enameled pot. Heat very slowly over low heat until the mixture reaches 165°F. The mixture will begin to curdle, literally separating into thick curds and whey, a thin liquid. Use a slotted spoon to remove the curds to the lined sieve. Allow to drain and set for 30 to 45 minutes, or until thick.
