Yield: 8 pints

• 1 gallon skim milk
• 1 cup buttermilk
• pinch of salt
• 6 - 8 drops liquid vegetable rennet (can be purchase in health food stores)

• In a large stainless or glass bowl mix together all ingredients. Cover lightly with plastic wrap and leave out on kitchen counter at room temperature for 18 - 24 hours.
• You will then find one large curd cheese floating in whey. Take pint sized cheese mold (or make your own by poking holes in plastic pint containers with a soldering iron) and a slotted spoon and spoon large pieces of the cheese into the molds.
• Put molds on a rack in a roasting pan and again cover lightly with plastic wrap and refrigerate. Allow cheeses to drain for 6 - 8 hours before turning out of molds and storing in a tightly covered container for up to 2 weeks.
• To serve, pour a bit of cream or 1/2 & 1/2 on top and sprinkle with sugar or eat savory style sprinkled with kosher salt and freshly ground black pepper.