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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.
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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.
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3
let sit for 10 min, in the mean time line a strainer with 4 layers of cheesecloth.
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4
ladle the curds and whey into your lined strainer and let drain for 5 min.
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5
gather up the cheesecloth and tie with a string onto your wooden spoon to hang over the pot for 30 min.
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6
snip off the top of the cheesecloth and remove the new cheese from the cloth.
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7
mix in salt and press into a pretty little mold like the ones you use for mini quiches.
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8
you could line that with cheesecloth as well just for texture and easy of removing from the mold.
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9
can be served fresh or chill overnight *recommended* covered with plastic wrap.
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10
turn out onto the serving plate and serve drizzled with olive oil and sprinkled with pepper or fresh chopped herbs.
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11
can be made in bigger batches and cooked with or just serve on special occasions with nice crackers or bread.
