1 Cup cultured buttermilk
1 Quart organic whole milk
1/4 teaspoon flake salt. I used regular salt for this recipe. I just made sure I dissolved it in the milk warming on stove, instead of adding it in at the end.
2 Tablespoons fresh lemon juice (strain)
Warm milk to 175 degrees Fahrenheit (if you don’t have flake salt, add regular salt to warming milk)
Add buttermilk, add lemon juice, stir
Mixture will immediately start to curd. Turn stove off and let sit in pot for 5-6 minutes.
Pour into the strainer lined with cheese cloth. You may place this in a large bowl to collect the whey. Whey can be used in smoothies, lemonade, to cleanse skin and many other usages. You may also freeze it.
Let drained for 2-3 minutes. While draining, prepare your mold with a piece of parchment paper. See video for instructions. Once cheese has drained , pack into the mold. Turn mold over, and peel paper away. Your cheese is now ready.