1 gal. raw milk
1 c. cultured buttermilk

Place the milk and buttermilk in a stainless steel or enameled pan, stir well and let sit in a warm place until milk has clobbered, separated from the whey. Heat very slowly until 100 degrees F.

This was done on the back of the wood cook stove. DO NOT STIR.

Strain through a couple of thicknesses of cheese cloth over a dish. Let sit overnight. Pour out into a bowl. Discard the whey. Season with salt and pepper. A few chopped chives can also be added.