|Liquid rennet/1 tablespoon dairy sour cream||1⁄4 Teaspoon|
|Buttermilk||1⁄4 Cup (4 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
Dissolve rennet in water.
Heat milk till just cool to touch (no more than 80°).
Add rennet or sour cream and buttermilk.
Cover and let stand at room temperature till milk solidifies to a smooth curd, 12 to 24 hours (longer in winter).
Break curd into chunks.
Heat all to 100°; hold at this temperature in a pan of hot water 20 to 30 minutes, stirring occasionally.
Line a colander, with several layers of cheese cloth; place in a large bowl.
Pour curds into cheesecloth; drain off liquid, 4 to 6 hours.
Turn out cheese; break into curds.
Stir in light cream and 1/2 teaspoon salt.