Pot Cheese

• Sour milk
• Cream or butter (optional)
• Herbs (optional)
• Salt

Leave the milk in a clean, cool place until it sours naturally and forms a curd. Tip it carefully into a piece of muslin or close-textured cloth (a piece of worn sheeting is good for this purpose). Tie the ends of the cloth together to form a bag and hand it over a sink, or put it in a sieve over a basin, so that the curd can drain away. From time to time, move the thick curd with a fork to rel