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1
In a medium saucepan combine milk and buttermilk, and heat to 20 degrees Celsius (70 degrees Farenheit).
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2
In a bowl, dissolve rennet in 160 ml of water.
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3
Add the warm milk mixture and stir as little as possible.
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4
Let the milk curdle, about 12 hours or overnight.
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5
The next day, cut large cubes with a knife in the cheese.
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6
Place the cheese cubse on a cheesecloth lined sieve. Let drain for 30 minutes.
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7
Retight the cheesecloth to make a purse and close it with a string. Hang this purse to the sink faucet for 2 hours, so the cheese keeps draining.
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8
Transfer to a plate.
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9
A liter of milk produces enough fresh cheese to serve four people.
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10
With an electric mixer, beat the whipping cream until soft peaks form. Add the yogurt and beat quickly until smooth.
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11
Put this mixture into a pastry bag. Line small glass containers with fine muslin cloth.
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12
Using a pastry bag, pipe the mixture into glass containers.
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13
Refrigerate, but make sure to eat on the same day.
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14
To serve, heat some dulce de leche and pour it over the fresh cheese.
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15
Place some fresh cheese up to 2/3 of a small pot, top with tablespoon of creme fraiche and 1 tablespoon of blueberries.
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16
For a savory version, add salt and pepper, chives, and spread on a slice of toast.
