(For best results, read the full instructions before starting.)

Heat the Milk:

Pour 1 gallon of milk into a large heavy-bottom pot and warm it to 100°F (it should feel slightly warmer than lukewarm). Avoid overheating, as high temperatures can kill the buttermilk culture. Remove from heat.

Add Buttermilk:

Shake the buttermilk well, then stir 1-2 cups into the warm milk. Mix gently for 1-2 minutes.

Ferment:

Cover the pot and let it sit at room temperature for 12-24 hours (time depends on warmth).

If the room is below 70°F, place the pot in the oven with only the light on (no heat).

The buttermilk is ready when thickened and can be "cut" with a spoon (it should hold its shape instead of running like liquid). If unsure, ferment for the full 24 hours.

Cut the Curds:

Once set, slice the thickened buttermilk into 1-inch squares using a long knife.

Heat the Curds:

Insert a thermometer into a curd (not the whey) and heat over low heat until the curd reaches 120°F (about 15 minutes).

At 100°F, gently stir to bring bottom curds to the top.

Continue heating until the curd reaches 130-140°F, stirring occasionally to break up large chunks and distribute heat evenly.

Drain the Cheese:

Option 1: Line a pot with cheesecloth, pour in the curds, then gather and tie the cloth. Hang it to drain until whey drips every 30 seconds.

Transfer the cheese (still in cloth) to the fridge to firm up before removing the cloth.