Ingredients
|
Quantity
|
Cream milk
|
2 ¾ liter (4 ½ pints)
|
Lemon juice
|
150ml ( ¼ pint)
|
Heat the milk in a heavy based saucepan, stirring frequently to
prevent it sticking to the bottom of the pan. When the milk begins to rise, add
the lemon juice and let it boil down until the whey has separated from the curdled
milk. This will become obvious after 1-2 minutes when the milk becomes watery
and the curd floats to the top.