1. Mix milk and buttermilk in a large oven-proof pot Cover and allow to sit for 24 hours.
2. Uncover and place in oven at 200 degrees for 1 hour and 15 minutes. When it's done it should get dry around the edges and have some cracks around the edges. The middle will still be soft. Let it cool completely.
3. Place a cheesecloth or a couple layers of paper towels in a strainer.
4. Pour the cooled farm cheese into the cheesecloth in the strainer. At this point the cloudy-clear liquid will drain out of the farm cheese.
5. Now, gather up the sides of the cheesecloth & tie it up somewhere with a bowl sitting underneath for the whey to drip out of it. Leave it hanging there for a few hours for the whey to drain out. The remaining cheese inside the cloth should be soft with a consistency somewhere in between sour cream and cream cheese. It should be covered and refrigerated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.69 Kcal (677 kJ)
Calories from fat	22.05 Kcal
		% Daily Value*
Total Fat	2.45g	4%
Cholesterol	15.52mg	5%
Sodium	222.93mg	9%
Potassium	619.79mg	13%
Total Carbs	20.41g	7%
Sugars	20.41g	82%
Protein	12.25g	24%
Calcium	492.4mg	49%

Amount Per 100 g
Calories	39.6 Kcal (166 kJ)
Calories from fat	5.4 Kcal
		% Daily Value*
Total Fat	0.6g	4%
Cholesterol	3.8mg	5%
Sodium	54.6mg	9%
Potassium	151.8mg	13%
Total Carbs	5g	7%
Sugars	5g	82%
Protein	3g	24%
Calcium	120.6mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.4

Points
4

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
low sodium,
low cholesterol

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