- 3 cups of saltwater
- (or plain water with 25g of salt dissolved in it)
- 3 cups of full cream milk
Heat seawater and milk in a large saucepan. As liquid begins to boil, it will separate and curds will form.
Remove from heat at once and pour through a cheesecloth- lined sieve to capture curds.
Hold sieve in bucket filled with ice cold water to stop the curdling process.
Tie cloth corners together and hang for about 30 minutes to strain off excess liquid.
You then have about 2/3 cup of lovely sweet, soft cheese.
Serve with crusty bread on antipasto platter or cheese board.