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Ingredients

makes 200 to 250g

  • 2 litres full cream milk
  • 1/4 cup vinegar (for every 2l milk)
  • Salt to taste
Directions
  • Pour the milk into a pot and bring to boil.
  • Line the strainer with a cheese cloth, or any clean cloth.
  • As soon as the milk starts to boil, add vinegar and remove the pot from the heat.
  • Leave aside for 5 minutes then pour the mixture into the strainer.
  • Use the cloth to cover the mixture.
  • Place something heavy on top and allow it to drain.
  • Save the whey for later use.
  • After 30 minutes unwrap the cheese, cut it into a few pieces and place into a container.
  • Prepare the brine by combining the salt with the whey leftover.
  • Cover the cheese pieces with the brine.
  • Cover and refrigerate for a week before serving.
  • Enjoy.
Tips

If you do not have full cream milk, add some cream to the milk instead. This will ensure you end up with better and creamier cheese.

If you like, add some salt to the milk before boiling.

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