This cheese is made using cultured buttermilk. The heightened moisture in this cheese is because the curds are not heated before being drained. This spread is great on toasted French bread, as an accompaniment to your favorite pasta dish.
Bring the buttermilk to room temperature, about 72°F.
If using buttermilk made from goat milk, add 1 tablespoon of the rennet mixture to the buttermilk. Make sure to mix the rennet in thoroughly before continuing.
Allow the buttermilk to set for 30-60 minutes, until it has separated and gives a clean break.
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 1 day, or until the cheese is the consistency you prefer. If the buttermilk gets too dry, add cream 1 tablespoon at a time, until it is the preferred texture.
To flavor the cheese, mince garlic, place it in a kitchen mortar and pestle, and muddle with fresh basil and oregano. Add this muddled herb mixture to the fresh cheese, then sprinkle in salt and pepper.
Fresh buttermilk cheese will keep in the refrigerator for 2 weeks. Cheese flavored with garlic will not keep as long, so flavor just before ready to serve.