Fresh Homemade Cheese - milk

Method

• In a large sauce pot with a heavy bottom heat over medium high until it starts to boil, stirring consistently so as not to burn the bottom of the pot, about 10 minutes.
• Line a strainer with three layers of cheesecloth; get string or rubber band ready.
• Add buttermilk to the boiling milk solids should start to form "curds" and "whey".
• It will look sort of like cooked egg whites suspended in a slightly thick yellowish liquid.
• Remove from the heat and stir in salt.
• Pour mixture though cheesecloth and let curds collect and whey drain off.
• Run cold water over it so it's easy to handle and squeeze out whey until bundle feels firm.
• Tie string or rubber band to close the cheesecloth and fasten to a wooden spoon and suspend over a bowl or pot to let drain for about an hour.