Mix the milk and cheese culture in a large heat-resistant bowl.Place the bowl over a pot of hot water and heat until the milk reaches 86°F (30°C).Remove from heat and let rest for 20 minutes.Gently stir for a few minutes until the curds separate from the whey.Using a ladle, pour the mixture into cheese cloths and let drain for 24 to 48 hours until the whey separates.Using a ladle, pour the mixture into cheese cloths and let drain for 24 to 48 hours in the refrigerator.To serve, season with salt and pepper on both sides and sprinkle with fresh herbs.