- ½ gallon whole milk
- 1 ½ cups buttermilk
- ¼ teaspoon salt
- candy thermometer
- Line a colander with 5 layers of dampened cheesecloth. Pour milk and buttermilk into a heavy saucepan. Stir over medium heat until a candy thermometer reads 170 degrees.
- Stop stirring but continue heating until it reaches 190 degrees. Immediately remove from heat. Stir in the salt.
- Using a slotted spoon, spoon curds into the cheesecloth. Gently squeeze out the excess liquid and cool.
- Refrigerate in a covered container for up to 4 days.