It’s easy, it’s quick, it’s delicious. You can eat it as you see in the photo with wholegrain bread sprinkled with coarse salt and oregano and tomato. On the top I put some caper leaves. Alternatively you could mix the cheese with fresh herbs, like cibulette, basil spring onions or anything else you like. So, here is the recipe:
You will need
- 2,5 litres milk from the supermarket
- 1/3 cup of fresh lemon juice and vinegar
- 1 tbs salt
- 3/4 cup of heavy cream
Put the milk in a saucepan with heavy bottom and warm it until it reaches 70-80 C.
Remove from heat and add the rest of the ingredients (salt, mixture of vinegar and lemon juice and heavy cream). Stir and return the milk to the slow fire.
Keep stiring until lentil size lumps are formed on the surface. Stop stirring, turn to medium fire and leave it until the temperature reaches 92-93 C. Now the lumps must have been bigger and look more creamy. Turn off the fire and leave to cool for about 10 minutes.
Now the fluid between the pieces should be transperant. With a skimmer take the pieces out of the pot and put them in bowl covered with cheese cloth. Hang it from the tap and leave it to drip for 15 minutes. Your cheese is ready.