Fresh Curd Cheese

• 1.1 litres/ 2 pints full-fat milk
• 3 tbsp lemon juice<

Bring the milk to the boil, stir in the lemon juice and remove from the heat. This will cause it to curdle. Leave for 15–20 minutes to cool.

When cool, strain it through a sieve lined with a double layer of butter muslin or a washed-out J-cloth. You will now have the curds separated from the watery whey. Ball the cloth round the curds, tie the top with string and hang up overnight for f