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Fresh cheese
Preparation info
- Makes
135 g
- Difficulty
Easy
Appears in
Published 2024
Incredibly simple and very versatile! Don’t throw away the whey once you’ve strained the cheese: it freezes well and can be used in place of water in everything from caramel to sourdough to soups.
Ingredients
500 ml 120 ml 50 ml
Method
Mix the milk, buttermilk, double cream and salt together in a pot and place over a medium heat. Heat the mix to 90°C and simmer for 20 minutes – it will curdle and separate into curds and whey. Line a sieve or colander with a muslin cloth and set it over a bowl, then pour through the hot buttermilk mix. Leave it to strain for at least 30 minutes to get a soft, crumbly cheese. For a firmer chees