Pour the buttermilk into a pot and heat it slowly over low heat. Do NOT stir the pot along the way. The whey should separate by itself and settle at the bottom. It takes some time, but it is well worth the wait. Keep an eye on it continuously so that it doesn't come to a boil.
When the curd forms on top, pour everything through a cheesecloth or alternatively a wet muslin cloth.
Adjust the taste of the fresh cheese with freshly ground salt and pepper, as well as olive oil, lemon, and fresh herbs.
