Add loose tea directly to the milk. Place into the refrigerator to cold-steep overnight (10-12 hours).

The next day, strain out tea and pour milk into a saucepan. Heat to 200º F (steaming with small bubbles). Remove from heat and stir in buttermilk until curds start to form (about a minute). Let it rest about 10 minutes.

Place three layers of cheesecloth in a colander in the sink and pour milk mixture into the colander. Let it drain for about 15 minutes, then add salt and gently mix with your fingers.

Gather the cheesecloth into a bundle and squeeze out excess liquid, then shape into a flat disk. Wrap with the cheesecloth and place between two plates with weights on top. Let rest for 45 minutes before unwrapping. Use immediately or store tightly wrapped in the fridge for about a week.