From the book The Zero-waste Lifestyle by Amy Korst.
½ gallon whole milk
2 cups buttermilk
Combine the milks in a bit pot over medium high heat. Stirring regularly, and using a candy thermometer to monitor temperature, bring to 100° F. Stop stirring at 100°, and let cook for another 10 to 15 minutes until the liquid reaches 175°. Remove from heat and let sit for 5 minutes.
Meanwhile, stretch two layers of cheesecloth over a colander in the sink. Moisten the cloth with water until damp but not sopping wet.
At this point, the hot mixture will have separated into curds and whey. Using a slotted spoon, gently spoon the curds into the cheesecloth and let drain for 5 minutes; discard the remaining liquid.
Gather the edges of the cheesecloth together to form a pouch holding the cheese. Use a rubber band to securely close the pouch. Hang by looping the band over the kitchen faucet and let drain for another half hour.
Store the cheese in a container in the fridge and use within 5 days.