Sour milk Cheese

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1 litres of milk 
½ litres of soured milk (buttermilk, soured milk or yoghurt)

Required tools:

Collander or sieve
Cheese cloth

  • Bring the whole milk to a boil in a pot - stir to keep it from burning.

  • In the very moment it boils, take it off the heat and add the soured milk while carefully stirring a few times to mix in the milk. 

  • After a little while, the milk transforms into a lumpy curd. 

  • Drain the curd in a sieve or collander lined with cheesecloth.

  • After draining it - the cheese is ready to be savoured. 

Season it with fresh herbs or spices to taste - or you could even smoke it.