2 litres of buttermilkRequired tools:
Collander or sieve
- Slowly heat the buttermilk to 70°C while stirring.
- Leave to cool off
- Pour into a collander lined with cheesecloth and let the whey slowly drip off.
- After draining it - the cheese is ready.
Enjoy the cheese as it is or season it with a mixture of salt and cumin.
For brining out stronger flavors you could either smoke it or even mature for a while until a sharp and bitter flavor develops.