Chilli cheese

  • 1 quart fresh whole milk (2 pints)
  • 1 cup double cream
  • 2 tsp lemon juice or white vinegar
  • 3/4 tsp salt

Method

  1. Pour the milk into a large pot and gently heat to 175 degrees or just as the milk begins to bubble around the edges, stirring occasionally to prevent the milk from burning on the bottom.
  2. Turn off the heat and stir in the cream and then the vinegar. This will begin to form curds and whey in the milk. Don’t be frightened if it looks like your milk is curdling – it is! The acidity in the vinegar will cause the milk to curdle, just add more vinegar if nothing happends. Your cheese is created from these curds.
  3. When the curds begin to move away from the sides on their own, they’re ready. The whey will turn a yellow/greenish color, while your curds should be a milky white.
  4. Place a double layer of muslin cloth into a sieve and then spoon the curdled milk through this. The whey will drain away, leaving you the thicker curds inside the muslin cloth.
  5. After 10 minutes, take the muslin out of the sieve and tie the top with twine. Attach to a wooden spoon and suspend over a deep bowl allowing the cheese to drain for a further 30 minutes.
  6. Cut the twine and pop your homemade cheese into a bowl, it will be in a nice neat ball shape so break it up and then mix in the salt and chilli. Reshape then place in an air tight container, refrigerate and enjoy.
  7. You can add anything you like once its drained, salt is a must though, i’ve just made one with Marmite and pine nuts!