3Litres full cream Milk

(low fat can be used but you won’t get as much cheese)

3 tsp citric acid or 4 tbsp of lemon juice or vinegar

 

 

 

Put the Milk in heavy based saucepan & bring to  

200 degrees checking with a thermometer.

This is close to boil so be careful if it looks like it is going to boil take it of the heat

 

 

 

 

 

 

 

 

 

 

 

Once temp is reached remove from the heat & add citric acid  stir once lightly to distribute the acid then let sit for 10 min

 

 

 

 

 

 

 

 

 

 

Once the curds have set & risen to the top remove them gently with a slotted spoon & drain through cheese cloth or clean pillowcase but try to get cheese cloth its the best

 

 

 

 

 

 

 

 

Let it drain through cheese cloth till desired consitancy is achieved the longer you let it sit of course the denser it will become

Don't throwaway the weigh the clear yellow liquid it is full of nutrients substitute in your cooking where liquid is required

 

Use straight away or keep in the fridge for a week.