4 pints milk
6 tbsp lemon juice
Good quality sea salt
Fresh herbs
– Heat the milk to just boiling in a very large pan.
– Add the lemon juice and stir, the milk will start to separate into white curds and pale yellow whey. If it doesn’t separate or not much then add another tablespoon of lemon juice.
– Pour the curds into a cheesecloth in a sieve over a large pan or bowl.
– Leave to drain and then give a little squeeze to get out the last of the whey.
– Transfer the curds into a bowl and mix in your fresh herbs and salt. I like to use oak smoked sea salt for a nice extra flavour.