1. Pour milk and cultured buttermilk into a large pot.


2. Heat over medium-low, stirring from time to time (to prevent the mixture from scorching on the bottom of the pot) and checking the temperature, until it reaches about 110F (43C). The temperature above 115F (46C) may destroy all of the good bacteria, so be careful not to overheat. You should see curds starting to form. When lazy, I use my finger to check, it should feel hot but bearable. Turn off the heat, cover the pot with lid and put a towel on top. No more stirring. Wait for a few hours for the mixture to cool.


3. Once the mixture is room temperature, drain some of the whey (you can use a a container if you plan to save the whey), leave the lid slightly askew, hold it down with a towel or oven mitts, pour out the whey and let the lid catch your cheese curds (you can rotate the pot to make it easier). When it becomes difficult to drain without loosing the curds, take a large fine-mesh sieve and pour gently the curds into the sieve. Place the sieve over the pot (it will collect all the liquid). Let the whey drain out of the cheese (it will slowly drip through) on its own until the desired texture of the cheese is achieved. For dryer cheese, drain longer. If the whey has a clear yellowish color, it means that you achieved a good separation and the most amount of curd.


4. Place the cheese in an airtight container and refrigerate. It stays fresh for 5-7 days.