This cheese, because it is heated, is fairly dry in texture and can be tossed into a salad or sprinkled over casseroles with delicious ease.
1 quart cultured buttermilk
Herbs or other desired additives (optional)
Heat the buttermilk over direct heat to 160°F. The buttermilk will automatically begin to separate into curds and whey. If it does not, you can slowly increase the temperature until it does, but do not go over 180°F.
Use your cheese spoon to scoop the curds into a colander suspended over a clean bowl and lined with butter muslin. Make a draining sack and hang the curds to drain for 6 to 10 hours, or until the whey stops dripping and the desired consistency has been reached.
Dump the cheese from the draining sack into a clean bowl. Add the salt and any extra ingredients you like.
This cheese will keep covered in the refrigerator for up to 2 weeks. Makes about a cup of cheese.