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1
Warm the milk to 88 degrees F. over low heat in a large, heavy-bottomed pot. Check the temperature with a thermometer. Stir in the buttermilk. Cover and let stand for 1 hour.
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2
In a small cup, dissolve the rennet in the water. Add this mixture to the milk and stir for 30 seconds. Remove the pot from the heat, cover, and let stand for 1 hour longer to coagulate.
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3
Using a knife, cut the curds into 1-inch cubes. Stir gently for 15 minutes, keeping the curds at 88 degrees F.
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4
Pour the curds carefully into a butter muslin-lines colander, tie together the ends of the muslin to make a bag, and hang in a cool room or in the refrigerator to drain for 4 to 6 hours.
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5
Remove the cheese from the muslin, slice the cheese ball in half, and lay the slabs of cheese in a dish that can be covered. Sprinkle all the surfaces with coarse salt, cover, and allow to set at room temperature for 24 hours. After 24 hours, salt all the surfaces again and let the cheese rest for 2 hours.
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6
Place the cheese in a covered dish and refrigerate up to 4 weeks.
