1 gallon whole milk
1/2 teaspoon salt
1 quart cultured buttermilk
Pour milk and buttermilk into a large pan and suspend a candy thermometer in the milk. Cook over medium heat, stirring occasionally, until the temperature registers 170 degrees F. Keep mixture on the heat and keep the temperature of the milk between 170 degrees F and 175 degrees F. After 30 minutes, the mixture should start to separate into curds (the lumps) and whey (the liquid).
Line a strainer with several layers of moistened cheesecloth and set it inside a large bowl or pan to catch the drippings. Use a slotted spoon to lift the curds from the milk mixture and lay them in the cheesecloth. Pour the remainder of the whey through the cheesecloth and save the whey for other recipes. Let curds drain, at room temperature, for 2 to 4 hours.
Remove the cheese from the cheesecloth and place in blender with the salt. Blend until creamy. Store cheese in small containers with tight-fitting lids and refrigerate. Cheese can also be frozen, then thawed and beaten in a blender until creamy.