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TO MAKE THE CARAWAY CHEESE: Make sure the farmhouse cheese is DRAINED WELL in cheesecloth.
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(Do not add any cream to the cheese after draining.) Place the butter, baking soda, and salt in the top of a DOUBLE BOILER over SIMMERING water.
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When the butter is melted, add the cheese, and continue cooking, whisking occasionally, until the cheese has melted, about 1 hour.
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The butter and cheese will be separated.
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Beat in the sour cream and caraway seeds until the mixture is blended well together.
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Pour into a large loaf pan or a crock.
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Cover, and refrigerate for at least 1 hour, until the cheese is firm.
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Turn out onto a serving dish, if you like, bring to room temperature, and serve.
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TO MAKE FRESH FARMHOUSE CHEESE: Warm the whole milk and buttermilk over low heat in a large saucepan or stockpot until they reach 90 degrees on an instant-read thermometer.
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Pour 1/4 cup of this mixture into a glass measuring cup and heat it in the microwave for 10 seconds on high, or until it is 115 degrees; alternatively, heat the 1/4 cup milk in a small saucepan until it reaches the same temperature.
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Crumble the rennet tablet into the warm milk in the measuring cup and stir to blend.
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Pour this mixture back into the large saucepan and stir well.
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Remove from the heat, cover the pan, and let the mixture sit overnight, for at least 14 hours.
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In the morning, return the pan to the heat and remove its cover.
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For a larger curd cheese, bring the mixture to 130 or 140 degrees over medium heat; for a smaller curd cheese, bring the mixture to about 115 degrees over low heat.
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Continue cooking, stirring occasionally, at the desired temperature for 1 to 1 1/2 hours, or until the curds have separated from the whey.
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Meanwhile, line two colanders with a double thickness of cheesecloth.
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Tie or clip the cheesecloths to the perimeters of the colanders to keep them from slipping inches Gently pure half of the mixture through 1 colander and half through the other.
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Let the whey drain off the cottage cheese for about 1 hour.
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Spoon the drained cheese into two 1-pint containers.
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Stir in some fresh cream, sour cream, or whole milk, if you like, for a softer consistency and flavor.
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The cheese will keep covered in the refrigerator for up to 1 week.
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Home Cooking.
