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1
In a wide pot set over low heat, warm the milk, or a combination of half cream and half milk, to 80 degrees.
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2
The milk or cream should be as fresh as possible, and preferably not ultra-pasteurized.
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3
Remove from the heat and stir in the buttermilk and the rennet solution (diluted according to the package directions).
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4
Cover loosely and set aside at warm room temperature (about 75 degrees) for 8 to 12 hours.
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5
The mixture is set when there is a layer of thick curds, like Greek yogurt, on top of clear whey.
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6
Pull the curd away from the edge of the pot to check.
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7
Line a colander with a large square of cotton cloth, at least 2 feet per side.
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8
Don't use cheesecloth, as the weave is too loose.
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9
A large tea towel or bandanna (even an old pillowcase, cut open) is better.
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10
With a slotted spoon, transfer the curds into the lined colander.
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11
Gather up three corners of the cloth and use the fourth corner to wrap around the others, tucking in the end to make a knot.
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12
Hang over a floor drain, bathtub or sink in a cool place and let it drip for 6 to 8 hours.
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13
When the dripping stops, untie and check the consistency.
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14
It should be like soft cream cheese.
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15
If it is still wet, mix it with a rubber spatula, retie it, and let it drip a little longer.
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16
When the cheese is ready, scrape it into a bowl and mix the salt.
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17
Taste and add more salt if you like.
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18
Chill until firm.
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19
The cheese may be shaped into logs and rolled in fresh herbs or coarsely ground pepper (I like a combination of pink, black and red).
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20
Or it may be mixed with minced chives and a little grated garlic.
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21
The cheese will keep, wrapped or in a container, for 2 weeks, and will become more tangy.
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22
Or it can be shaped into 4-ounce logs, wrapped well, and frozen for up to 6 months.
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23
Thaw in the refrigerator overnight.
