Curd Cheese has a sweet, fresh and nuttyish flavour - works deliciously with fresh or pickled fruits or a number of different seasonings.
1 litres of milk 5 ml rennet
Pot Collander or sieve Cheese cloth
Heat the milk to 30°C.
Dissolve rennet in a little bit of cold water - add it to the milk while stirring.
Cover the milk and leave it for about an hour.
Suspend a collander lined with cheese cloth over a bowl or tray.
Cut the now gelly like curd into slices using a spoon sieve - place each slice in the collander. The cutting of the curd will cause the whey to begin to seperate out.
Grap hold of each corner of the cheese cloth, tie them together and hang the cloth on a hook - or similar - for 2 hours allowing whey to slowly drain off. The cheese may be ready before or later - when the texture is nice and soft it has drained long enough.
The cheese is ready to be savoured and stays fresh for two days in the fridge.
Serve it with fresh or pickled fruits - or season it to taste with spices, herbs and garlic.