Ingredients
2 litres fresh full cream milk
6 tbsp white vinegar
12 ice blocks
1 litre cold fridge water
A muslin cloth or fine net cloth
Method
In a heavy-based pot on a medium to low heat, bring your milk to boil, stirring continuously.
Once your milk boils and starts to bubble up (double volume), turn off the heat, add your vinegar and give it a quick stir.
Allow the milk mixture to settle and the curd and whey to split.
Once it splits or curdles, remove the pot from the heat and add the ice blocks.
This stops the cooking process.
Allow to cool for five minutes.
After five minutes, strain in muslin cloth.
Rinse with a litre cold water, to rinse off any extra vinegar.
Squeeze out all…
