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.
- Heat buttermilk over direct heat to 160°F. The buttermilk will automatically begin to separate into curds and whey. If it does not, slowly increase the temperature until it does, but do not go over 180°F.
- Scoop the curds into a colander suspended over a clean bowl and lined with butter muslin. Make a draining sack and hang the curds todrain for 6-10 hours, or until the whey stops dripping and the desired consistency has been reached.
- Pour the cheese from the draining sack into a clean bowl. Add salt and any extra flavoring ingredients.