2 L Artisan milk
60 ml white wine vinegar
In a pot large enough to hold all the milk, heat the milk over a medium-heat until it reaches 94C on a thermometer.
While stirring the milk, pour in the vinegar, remove your wooden spoon once all the vinegar has been added and allow to sit for 2 minutes.
Separate the curds from the whey and place in muslin cloth to drain further.
Store in the fridge once cool in an airtight container.
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