Making the Cheese :

1 Assemble all of the ingredients and equipment so that you will have everything within reach.

2. Sterilize the pot by adding a small amount of cool water, covering and boiling for five minutes. Pour the water out.

3. Dissolve 1/4 tablet Rennet in 1/4 cup water. The mixture will be cloudy, but make certain there are no pieces of the tablet remaining.

4. Add the milk and buttermilk to the 5 quart pot and warm while stirring with a whisk to
65° F

5. Add the dissolved Rennet into the 65° F milk mixture and stir to blend thoroughly.

6. Cover the pot and let it sit undisturbed (very important) at room temperature overnight. (Room temperature is 65-70° F)

7. The next morning a soft curd will have formed that will be similar to very thick yogurt in texture. If the curd has not formed, do not disturb, but continue to let the mixture sit at room temperature undisturbed until it does (this may take up to an additional 12 hours).

8. Using a knife, cut the curd into 1/2 inch cubes.

9. In the meantime, wet the cheesecloth, wring it out, double it and place it in the colander. Set the colander over the 2 quart bowl and pour the curds and whey into it. If the cloth becomes clogged, lift two sides and cradle the curd back and forth to work it out or scrape the forming cheese away from the cloth. Let the mixture drain for about at least an hour.

10. Once the majority of the water or whey has dripped out, gather up the sides of the cheesecloth to form a bag. Using the string, tie off the top of the bag securely. Tie the other end of the string, approximately 3 inches from the bag, to the middle of the stick. Suspend the bag with the stick over the 2 quart bowl and place it in the refrigerator overnight. (Or wrap a strong rubber band around the gathered ends of the cloth, pass one end through the loop of the other end, lift the passed-through loop and insert a chopstick through it).

11. The next day, open the cloth to reveal the cheese.

12. Sprinkle on 1-2 teaspoons of salt, according to taste, and stir the mixture to incorporate. If you do not salt the cheese it will be bland and not keep as well.

13. The cheese is finished and ready for use. If you like you can either make small individual packages in well sealed plastic bags, or make a mold to press the cheese. To make a mold, use a tin can. Using a shallow, wide can, thoroughly washed with the bottom and top removed, pack the cheese in tightly and place it back in the refridgerator for about an hour. Put the molded, chilled cheese onto a serving platter for presentation.