Put one gallon of skim milk in your crock pot, mix in 1 cup buttermilk. Cover and let sit for 12 to 20 hours until milk clabbers. Cut curds into large cubes and heat on low until whey separates from the curds and the curds firm up. Drain in a tea towel lined colander and rinse with cold water. Squeeze out water, place in container and salt. Add cream and enjoy!
This is the link to the directions I used.
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