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Pour both into a large pot and stir gently.
Cover loosely with the lid and let it rest at room temperature for 24 hours.
Warm slowly on the stove to 40–45 °C (about 100–110 °F) – don't boil.
Once the curd separates from the whey (after about 30–60 minutes), remove from heat. Let it stand off the stove for another 1–2 hours, covered.
Line a sieve with a damp muslin or cheesecloth, place it over a bowl.
Pour the mixture in and let it drain for 4–6 hours (or until it reaches your preferred texture).
Transfer to a clean jar and refrigerate.