Heat 2 ltrs. full-cream milk to 100deg.. Stir in 1/2 tsp. of citric acid [or try tartaric acid or even vinegar]. the mix must coagulate into curds and whey, [ if not, reheat and add more acid]. Leave aside for 12 hours. Scoop out the curds into muslin [or sterile Chux], Hang over a bowl in frig for a few hours. DONE! I've made this only twice and find it quite bland, but fried its very nice. Good for use in recipes like tiramasu, and can be mixed with cream. For a hard cheese, put the curds in a mould and press with a weight [tin of beans?], and store at 12deg. for as long as you wish...but turn and clean every 3 or 4 days. If you want to get professional and use proper starter culture and rennet, the only supplier I know is in N.Z. [quick and cheap service]. Using above recipe will give cheese a slight acidic taste. I have found an excellent addition is honey and salt [ but do not use table salt...use cooking salt]. If you made the yoghurt from my previous recipe, or if you have excess store-bought, you can make an even easier yoghurt cheese. Mix 1tsp. salt in 1kg plain yoghurt, pour into muslin, let drain in frig for 2 days. DONE! Maybe roll in chives, herbs, paprika etc. You can marinate these cheeses in oil and keep in frig around 3 mths. EXPERIMENT and have FUN.
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