1 litres of milk 
½ litres of soured milk (buttermilk, soured milk or yoghurt)

Pot
Collander or sieve
Cheese cloth

• Bring the whole milk to a boil in a pot - stir to keep it from burning.
  
  
• In the very moment it boils, take it off the heat and add the soured milk while carefully stirring a few times to mix in the milk. 
  
  
• After a little while, the milk transforms into a lumpy curd. 
  
  
• Drain the curd in a sieve or collander lined with cheesecloth.
  
  
• After draining it - the cheese is ready to be savoured. 

Tips:
Season it with fresh herbs or spices to taste - or you could even smoke it.