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- 1L Full fat milk (I like to use goat)
- 250ml buttermilk/1-2 tablespoons of vinegar or rennet
Heat the milk until almost boiling.
Take off the heat, add the buttermilk, vinegar or rennet and stir thoroughly.
Leave for about 15 minutes. The milk will curdle and the whey and curds will separate.
Pour the mixture through a sieve or colander, lined with a double layer of cheesecloth.
Rinse with cold water and sprinkle a little salt over the cheese.
Leave to drain for about 2 hours.
This will keep, if chilled, for up to a week, but the flavour will mature.
Taken from my book ‘Eat like a Viking!’ Available now on Amazon