Warm one gallon of milk to 72F and add the buttermilk and 1 drop of liquid rennet. Stir thoroughly and cover the pot. Let the milk stand at room temperature (app.72F) for twelve hours or until a soft curd has formed.
Slowly cut the curd into 1/2 inch cubes and warm them to 115F,Occasionally stiring gently while heating.
Ladle the warm curds into cheesecloth lined colander and allow to drain for twelve hours.
Crumble the cheese into a double boiler, add 1/2tsp baking soda and 3T. butter, and stir. Let set another 5 hours.
Heat teh curd in a double boiler until the curd melts. Add 1 cup of heavy cream and stir until smooth. Add 1 beaten egg. Allow to come to a boil.
Pour into cups and refrigerate. Serve Cool.