This produces a cheese similar to ricotta.
Ingredients:
2 litres/3½ pints whole milk (the creamier the milk, the creamier the cheese)
2 tbsp lemon juice or vinegar
1 tsp salt
Method:
Heat the milk in a pan until it is almost boiling.
Remove from the heat, add the salt, vinegar or lemon juice and and stir gently. You will see curds starting to form.
Line a colander with a large piece of dampened muslin or cheesecloth and place over a larger bowl or pan. Spoon the curds into the colander and allow to drain for an hour or so (or you can hang the muslin from a tap over the sink). I use a jam strainer. After an hour, lift the muslin up by the corners and twist tightly to drain. The cheese is now ready.
You can add any other seasonings you wish at this stage - such as garlic and chives etc.
Ingredients:
2 litres/3½ pints whole milk (the creamier the milk, the creamier the cheese)
2 tbsp lemon juice or vinegar
1 tsp salt
Method:
Heat the milk in a pan until it is almost boiling.
Remove from the heat, add the salt, vinegar or lemon juice and and stir gently. You will see curds starting to form.
Line a colander with a large piece of dampened muslin or cheesecloth and place over a larger bowl or pan. Spoon the curds into the colander and allow to drain for an hour or so (or you can hang the muslin from a tap over the sink). I use a jam strainer. After an hour, lift the muslin up by the corners and twist tightly to drain. The cheese is now ready.
You can add any other seasonings you wish at this stage - such as garlic and chives etc.