Soft Cheese


09 Jun
09Jun

I found this recipe in a book called EAT LIKE A VIKING by Craig Brooks and since I am a) a big fan of cheese and b) really rather curious, I decided to give it a go.Ingredients
1 litre whole milk (full fat milk)
2 tsp vinegar (alternative 250ml buttermilk)
Salt

Method
Add the milk to a pot and heat up just to before boiling point. Remove from the heat and add the vinegar.
The milk will pretty much instantly split from the whey.

Leave to rest for 15 minutes.

Add a cheese cloth to a colander and pour in the milk/curd. Add salt and leave to strain off for about 2 hours.

The cheese will last in the fridge for up to one week but will mature in flavour.

I added chives before I strained the milk/curd mixture. You can add anything you like really, for example garlic, or chili, or pepper. Whatever your heart desires.

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