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Pour the milk into your pot and slowly heat to 86°F.
Add ¼ tsp calcium chloride solution and stir into the milk.
Add 1 packet of buttermilk culture and allow it to rehydrate before stirring into the milk.
Add 4 drops of single strength rennet.
Cover the pot and set aside for ripening for 12-24 hours.
Once the final ripening of the milk has been reached, transfer the curd mass to a sanitized colander lined with butter muslin.
Allow the curd to drain for 1-2 hours.
Gather the corners of the cloth and tie them off, hanging to drain for another 10-20 hours.
After draining, blend the cheese in a bowl for a more homogenous texture and add any herbs or spices if desired.
Transfer to clean containers and store in the fridge.