3 quarts half & half cream
1 quart buttermilk
1 1/2 tablespoons salt
Combine ingredients in a pot and simmer on medium low heat until curds and whey separate.
After noticeable separation, strain through cheesecloth to retain solids and discard whey.
Wrap solids in fresh cheesecloth, tie into a ball and hang in refrigerator by suspending under a shelf with a drip pan below for at least 24 hours.
Untie, unwrap and store in an airtight container.
Use within one week.
Makes – 1 quart