Heat 2 pints of milk to just before boiling
Add ¾ - 1 tbsp of vinegar and stir briefly
Allow to sit for half an hour
Strain through a cheese cloth or sieve
Reserve the liquid (whey)
Wash the cheese in cold water
Add a tablespoon of cream and a pinch of sea salt (optional)
Store the cheese in the fridge for up to a week
Store the whey in a sealed container for 2-3 weeks
