2L full cream milk (Not UHT)
1/2 teaspoon salt
2 tbs apple cider vinegar
Over meduim heat, heat up the milk and add the two table spoons of apple cider vinegar. Keep stirring. The milk solids should be splitting from the whey. Keep this going for about 15 minutes – making sure it does not boil.
Strain the curd through a cheese cloth. Mix the salt into the drained milk curd. Tie the curd/salt mixture into a cheese cloth and hang from a height for three hours – to drain any excess liquid.
Place curd into a lunch box and cut into 2cm squares.