This is really easy to make. It will keep, if chilled, for up to a week, but the flavour will mature. It tastes great spread on fresh sourdough or sprinkled into a salad.
- 1L Full fat milk
- 2 tablespoons of cider vinegar
Heat the milk until almost boiling, being careful to stir gently to avoid scalding.
Take off the heat, add the vinegar and stir thoroughly.
Leave for about 15 minutes. The milk will curdle and the whey and curds will separate.
Pour the mixture through a sieve or colander, lined with a double layer of cheesecloth.
Rinse with cold water and sprinkle a little salt over the cheese.
Leave to drain for about 2 hours.