Add <quantity>500<unit>ml</unit></quantity> of buttermilk to a container

Add <quantity>500<unit>ml</unit></quantity> of whole milk

Cover with a lid and ferment for 24h at room temperature until solid part separates from the liquids

Add <quantity>8<unit>g</unit></quantity> of fine salt. Mix to combine

Pour the mixture into a cheesecloth over a bowl

Hang for 24h in the fridge until it thickens

The fresh cheese is ready

Enjoy with a nice piece of toasted bread!