1In a medium saucepan combine milk and buttermilk, and heat to 20 degrees Celsius (70 degrees Farenheit).
2In a bowl, dissolve rennet in 160 ml of water.
3Add the warm milk mixture and stir as little as possible.
4Let the milk curdle, about 12 hours or overnight.
5The next day, cut large cubes with a knife in the cheese.
6Place the cheese cubse on a cheesecloth lined sieve. Let drain for 30 minutes.
7Retight the cheesecloth to make a purse and close it with a string. Hang this purse to the sink faucet for 2 hours, so the cheese keeps draining.
8Transfer to a plate.
9A liter of milk produces enough fresh cheese to serve four people.
10With an electric mixer, beat the whipping cream until soft peaks form. Add the yogurt and beat quickly until smooth.
11Put this mixture into a pastry bag. Line small glass containers with fine muslin cloth.
12Using a pastry bag, pipe the mixture into glass containers.
13Refrigerate, but make sure to eat on the same day.
14To serve, heat some dulce de leche and pour it over the fresh cheese.
15Place some fresh cheese up to 2/3 of a small pot, top with tablespoon of creme fraiche and 1 tablespoon of blueberries.
16For a savory version, add salt and pepper, chives, and spread on a slice of toast.