3:10 pm on 17 September 2010


  • 2 litres of whole milk
  • ¼ cup white vinegar


Prepare a chux lined sieve over a bowl before measuring milk.

Heat milk slowly in a double boiler to 80-90 degrees Celsius.

Add white vinegar while very very slowly stirring.  Stop stirring once the curds have formed

Gently scoop out curds into lined colander and cool quickly to let curd set.

From Jesse Mulligan, 1–4pm

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