In a medium pan, heat the buttermilk to 71 degrees C, stirring occasionally. The curds will separate from the whey (if not, increase the temperature gradually to 82 degrees C).
Pour the curds into a fine sieve lined with a clean piece of muslin or cheesecloth. Tie the corners of the muslin into a knot and hang the bag to drip for 30 minutes to 1 hour, or until the curds have stopped dripping and reached the desired consistency. (Alternatively, keep the muslin in the sieve and fold it over the curds. Allow to drain from the sieve, suspended over a bowl to catch the liquid.)
Place the cheese in a bowl. Add the salt and herbs to taste, if desired.