2L full-fat milk
200ml cream
10g salt
5cm piece dried kombu (optional)
45ml apple cider vinegar or 8g citric acid, dissolved in 40ml water

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1.Put the milk, cream, salt and kombu, if using, into a pan over a low heat.
2.Slowly bring to 90°C without stirring (a culinary thermometer is useful here).
3.Remove from heat and whisk in the vinegar.
4.Leave uncovered for 15-20 minutes undisturbed (with homogenised milk the separation of curds and whey may be difficult to see).
5.Return the pan to low heat until steam forms. Avoid boiling.
6.Line a colander with a cheesecloth or coffee filter and place over a large pot.
7.Pour in the curds and whey to strain.
8.Leave to hang. Store in a clean container in the fridge for up to 5 days.

Food styling, recipes & photography David Neville

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