grandma's farmer or pot cheese

place milk in a double boiler. slowly heat milk to 80 degrees. add buttermilk and stir thoroughly.

cover and let stand at room temp (65 - 70 degrees) for 24 hours. if curd has not set place pan in a larger pan of fairly warm water for a couple hours.

when a curd forms and starts separating from whey, line a colander with cheesecloth. pour in curd and drain for 5 hours.

then tie corners of the cloth and hang. drain 6-8 more hours.

salt curd to taste.

at this point it can be flavored with herbs or whatever u want. roll in chopped nuts to make a cheese log.

cut curd with a knife and add cream for cottage cheese

or whip with herbs for farmer or pot cheese. this will make it creamier