Ingredients

4 cups whole milk

　　1 cup buttermilk

　　

Step 1

Line a fine-mesh sieve with a double layer of cheesecloth and set in a sink or over a bowl.

　　

Step 2

Combine the milk and buttermilk in a large saucepan or enameled pot. Heat very slowly over low heat until the mixture reaches 165°F. The mixture will begin to curdle, literally separating into thick curds and whey, a thin liquid. Use a slotted spoon to remove the curds to the lined sieve. Allow to drain and set for 30 to 45 minutes, or until thick.

　　Ethan Stowell's New Italian Kitchen