Ingredients

• 1.5 litres full cream milk
• Juice of 1 large lemon
• Salt to taste

Heat the milk to boiling point in a stainless steel pan.

Remove from heat and add the lemon juice.  Move the liquid very slowly with a plastic or wooden spoon, until a curd begins to form.  The curds will start to cling together.

Leave for about 5 minutes, then pour through a colander or sieve lined with muslin or cheese-cloth.  Ensure that the colander/sieve is sitting over another pan or a bowl to collect the whey.

Tie the neck of the cloth and hang the cheese from the tap so that it can drain into the sink.  In about 10 minutes all of the whey will have drained off, and the remaining curd can be turned into a storage container.  At this stage salt can be added to taste.

You can see the pattern from the cheese-cloth on the cheese I made today.

This cheese should be stored in the refrigerator and eaten within a few days.  It’s great for savoury or sweet dishes. e.g. cheesecakes, as a base for dips, creamed for a dessert topping, sliced or crumbled into salads, etc.