Making cheese.

Ever fancied a go at making your own cheese. Here is a simple recipe that anyone can have a go at. It takes a little time but is worth it and you don't need any rennet.

How to make a simple curd cheese.

3 litres whole milk
200ml natural yogurt
150ml white vinegar
Salt to taste

1.Heat the milk in a large pan. Bring to just boiling then remove from the heat.
2.Stir in the yogurt and then the vinegar and return to a low heat.
3.Leave to settle for 5 minutes. The curds should begin to form and separate from the whey.
4.When the curds have firmed up remove from the heat and leave to cool for 10 minutes.
5.Line the colander with the cheese cloth and place in the bowl.
6.Pour the curds into the colander slowly watching the cloth doesn’t slip, another pair of hands is useful here.
7.Cut into the curds gently and rinse under a slow flowing cold tap. This will get rid of any vinegar flavour with the unwanted whey.
8.Sprinkle the curds with salt to taste, I tend to use 1 level teaspoon. Cut into the curds to mix in the salt. Don’t be tempted to stir as this will alter the texture of the cheese and make it more difficult to get rid of the whey.
9.Gather up the ends of the cheesecloth and tie securely together, if the cloth is too small to tie tie a length of string round the ends firmly. Hang on a tap or hook over a bowl to collect the whey and allow to drip for about 4 hours.
10.Place back in the colander and weigh the cheese down with some weights or tin of beans .
Leave for an hour and then open up and cut the curds, salting again with about ½ -1 teaspoon.
Cut this into the curds . At this stage you can add other ingredients to flavour it, a little chopped garlic, chopped chives, smoked salmon, pineapple pieces are just a few ideas.
11.Either wrap again and press into shape in a mould or transfer the chopped curds to a lidded container and eat as cottage cheese. If it is pressed into a mould leave in the fridge for 24 hours and then wrap in greaseproof paper. This will keep for 3-4 days.