1 quart cultured buttermilk (1% fat)
1/4 cup skim milk, as needed
kosher salt, to taste

glass baking dish
kitchen towel, linen or cheesecloth
strainer or colander

Directions:

1. Set oven to 150F. Pour buttermilk into the baking dish and cover with a lid or tinfoil. If the lid is plastic or rubber, make sure it’s dishwasher safe – if so, it should be fine at 150 degrees in the oven. Place the dish in the oven and let it sit overnight, or about 8-12 hours.

2. In the morning, remove the dish from the oven. Place the strainer in the sink or a large pot and line it with the linen. Spoon or pour the contents of the baking dish into the strainer. You’ll notice that the curd (solid) has partially separated from the whey (liquid). Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes. To speed up the process, fill a bowl or sealed container with water and place on top to weigh it down. 30 min seemed sufficient for my batch.

3. Dump the contents into a bowl and refrigerate. Once chilled, add milk 2T at a time until it is smooth and easy to spread with a texture similar to creamy ricotta cheese. Add salt to taste. Makes 8oz or about 1 to 1-1/2 cups.