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Ingredients
- 5 litres of fresh goat’s milk
- 250 mls white distilled vinegar
- salt
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Method
- pour the milk into a large saucepan & bring to the boil, add the vinegar & stir gently, then boil for 4-5 minutes
- once the curds start to form & float to the top, turn off the heat & leave to stand for 10 minutes, so that the liquid sinks to the bottom of the pan
- line a large sieve with a clean cloth & pour the separated milk through it