Simple cheese Easy


  • 1,2l whole milk
  • 2 tablespoons of white wine vinegar


Bring the milk slowly to the boil on a medium heat
Once the milk starts to boil and rise up, stir in the vinegar
Keeping the milk on the heat, stir gently to help the milk curdle
The curds will coagulate and separate from the watery whey (using up the whey)
Remove from the heat and leave to stand until cool
Lift the curds and gently lay them into a sieve lined with muslin and press for 2-12 hours
Then cut into cubes or crumble, depending on how you want to use it

For the decoration, just line the muslin with flowers or herbs before adding the curds.