What you need to start.
Three bowls - Large, medium and small. Wooden spoon/ Cheese cloth or open weave cloth / Sieve / Thermometer/ Milk / Ascorbic Acid (Vitamin C Powder) or lemons or Citric Acid. This recipe is made using Vitamin C Powder as it is always available in the pantry.
Step Two: Add one teaspoon of Ascorbic Acid (Vitamin C Powder) to the hot milk and gently stir it through the milk.
If it doesn't separate add more ascorbic acid in small quantities until you can see the whey (light green liquid) appear. Let it rest for a few minutes.
Step Four: Remove cheese from cloth and add one teaspoon of salt to the cheese and mix in well. (You can add other herbs and spices at this stage, lemon pepper is lovely added at this stage, but try it plain first then you can be creative with the next batch.) Transfer into a glass bowl and press the cheese down with a fork. Cover snuggley with cling wrap and refrigerate overnight.
Step Five: Good Morning! Turn cheese out onto a platter and sprinkle with fresh herbs or leave as is and serve with hot toast. A couple of turns of black pepper and a drizzle of olive oil. Enjoy! Best consumed within three days, but is still very nice after one week.
Tips and Tricks: You can use any milk to make this cheese. Shop bought milk works just as well as fresh milk. I have found that different brands of milk make vastly different quantities of cheese and vary in flavour and colour. Cows milk cheese has a yellow tint where as goats milk always turns out white.
Making cheese at night before bed is a wonderful way to relax. While standing at the stove stirring the milk I have found that I get a bit sleepy. Must be the lactic acid, better than a glass of wine!