- 1/2 gallon whole milk
- 3/4 cup cream
- 2 teaspoons salt
- 2 cups buttermilk
- 1/4 cup white distilled vinegar
- Baguette slices, olive oil, fresh thyme leaves, for serving (optional)
Place milk, cream and salt in a 4-quart saucepan over medium heat. Stir occasionally in the same direction while heating.
When milk reaches approximately 180° F, add buttermilk and vinegar. Stir when curds start to rise to the surface. Lift out curds with a skimmer and place in several layers of cheesecloth. Drain for 15 to 20 minutes.
Serve cheese on baguette slices, drizzle with olive oil and top with fresh thyme leaves.