MAKES 1 QUART
1 gallon whole milk
1 quart buttermilk
Salt
White pepper
Heat the milk and buttermilk in a large, high-sided stainless-steel stockpot. Simmer over very low heat, scraping the bottom of the pot occasionally with a rubber spatula.
Once the curds have separated from the whey, between 20 and 25 minutes, remove from the heat and strain. Reserve the whey for another use. Season the curds with salt and white pepper. Serve immediately. Or keep them covered in the refrigerator for 1 to 2 days.