Yoghurt curd cheese

• 2 pints (1.1 litres) milk
• 2 oz (50

Home-made soft curd cheese has a wholesome taste and can be used to make delicious toppings and spreads. Fresh farm milk sours naturally, but pasteurized milk does not sour because the milk has been heat treated which destroys the natural souring bacteria. You can sour pasteurized milk the old-fashioned way if you add a starter such as yoghurt.

Put the milk and skimmed milk powder, whic