2 litres of buttermilk

Pot
Collander or sieve
Cheesecloth

• 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. 

Tips:
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.