Instructions: Two days before serving, in a large non-reactive saucepan fitted with a dairy thermometer, combine all ingredients and heat over low heat to 180 degrees. Transfer to a non-reactive bowl and let sit overnight, tightly covered, until curd and whey separate into 2 layers.

Line a colander with several washed layers of cheesecloth, ladle curds into colander and discard whey. Fold cheesecloth over top and leave to drain overnight. Remove from cheesecloth, season to taste with olive oil, salt and pepper, and serve.

This recipe yields a 1-pound round of cheese.

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