Fromage Blanc

Directions

1. 1
   In a large pot or very deep sauce pan, bring the milk (but not the buttermilk) up to the temperature of 175 F while occasionally stirring.
2. 2
   Do this slowly on a low to medium heat to prevent burning.
3. 3
   Once the milk has reached 175 F, turn off the heat and immediately stir in the buttermilk and lemon juice.
4. 4
   You will notice the curds forming almost immediately.
5. 5
   Allow approximately 10 to 15 minutes for all the curds to form.
6. 6
   When the curds finish forming, scoop them into a colander lined with a double layer of cheese cloth.
7. 7
   Create a pouch and hang the cheese so it can continue to strain.
8. 8
   Hang the homemade cheese for 1 24 hours depending on the desired texture (it will be ready to eat in about an hour).
9. 9
   After the cheese is done hanging, unwrap it, place it in a bowl, and mix in salt and pepper.
10. 10
    This would also be the time to add other flavors such as herbs, garlic, or spices.