This cheese is amazingly simple but very delicious and unique. The cultured flavors are usually a lot more pronounced in a naturally clabbered cheese, and this cheese is no exception. The result is very similar to what is often known as farmer cheese.
2 gallons whole milk, room temperature
1/4 teaspoon liquid rennet diluted in 1/4 cup cool, unchlorinated water
1/4 cup buttermilk
Mix all ingredients together and let it sit out at room temperature for 8 to 10 hours, or until it is nice and thick.
Line a clean colander with two layers of clean cheesecloth, suspend it over the sink, and pour the clabbered milk through it.
Fashion a draining sack and suspend it over a bowl to aid drainage and leave the cheese there to hang until it stops dripping or until it is the consistency you desire.
Take the cheese out of the sack and dump it into a bowl. Break it up with a fork and stir in salt to taste. You can also toss in some minced garlic for an aromatic, tasty spread.
Keeps covered in the refrigerator for up to one week.