Overview
Ingredients
- 1 litre milk (preferably raw)
Instructions
- Pour the milk into a glass bottle and close the lid, leave it out at room temperature for approximately 4 days (depending on the ambient temperature), until it starts to separate
- Put a strainer lined with cheesecloth over a bowl and pour in the liquid
- The whey will siphon through the cloth and the curds will stay behind
- Pour the whey into a jar and refrigerate – it can last up to 6 months
- Use the curds as a cream cheese spread
