Skim the cream from your milk and set aside. Cover the skim milk with a lid and let set on the cupboard until it has clabbered - starts getting thick. 24-48 hours

Pour the curds into a colander or cheese cloth lined strainer and let drain for several minutes.

After it has clabbered place over low heat. Heat to 110 F, stirring occasionally. Stir gently.

Transfer to a bowl and salt to taste.

The curds will separate.

Pour the cream, that you first separated from the milk, into the curds til it is the consistency you prefer.

Once it has reached 110 degrees, remove from heat and let set for 12 minutes.

Mix well and set in fridge to finish cooling. Enjoy!