This cheese is made using cultured buttermilk, which is different from the liquid left over after you have agitated cream to make butter. It is better to use cultured buttermilk for this recipe, for it has a thick, sour, clabbered consistency which helps to make this cheese great. The heightened moisture in this cheese is because the curds are not heated before being drained. Let the buttermilk sit out for a few hours before you begin to make this cheese, so that the cultures within it are fully active and the buttermilk is room temperature.
Measure the temperature of your buttermilk using a cheese thermometer. It should be around 72°F. If you are using buttermilk made from goat milk, add 1 tablespoon of the rennet mixture to the buttermilk. Make sure you have mixed the rennet in thoroughly before continuing.
Line a colander with clean butter muslin and pour the clabbered buttermilk in. Collect the corners of the butter muslin and tie them in a knot to create a bag. Suspend this bag over a large bowl or sink to drain for one day, or until the cheese is the consistency you want it to be. If the buttermilk gets too dry, you can add tablespoons of cream until it is the right texture.
To flavor the cheese, mince 2 or 3 cloves of garlic, place them in a kitchen mortar and pestle, and muddle them with fresh sprigs of basil and oregano. Add this muddled herb mixture to the fresh cheese then sprinkle in salt and pepper. This spread is great on toasted French bread as an accompaniment to any pasta dish.
Fresh buttermilk cheese will keep in the refrigerator for two weeks. Cheese flavored with garlic will not keep for as long, so hold off on flavoring your cheese until just before you are ready to serve it.