HOMEMADE CHEESE

SERVES 4 | LECTIN FREE | SALICYLATE FREE

INSTRUCTIONS

Slowly heat the milk in a pan, stirring occasionally so it does not burn on the bottom. When it is starting to bubble but not yet boiling turn off the heat and add the vinegar giving the milk a stir. You should see it starting to separate. Leave it for a few minutes until all of the milk has either clumped or turned into a clear liquid.

Place your cheese cloth over a colander and drain the milk into the cheese cloth. Gather it up and rinse through thoroughly with cold water to remove any of the vinegar from the cheese. Squeeze all of the water out thoroughly but leave the cheese in the cloth.

If you want to, now is the time to add some salt or herbs.

Place the still wrapped up cheese onto a plate with a clean tea towel on it and put it in the fridge with a weight on top of it. Leave it for an hour or so to cool by which time it should have firmed up and you should be able to cut it.

Add to salads or to top a pizza.