This cheese has a texture similar to haloumi and makes for a great little snack.
Ingredients
| 4 cups | Full cream milk, preferably organic milk (Main) |
| 1 ½ Tbsp | White wine vinegar, I used a good quality chardonnay vinegar |
| 1 small handful | Chopped chives |
| 1 Tbsp | Finely chopped parsley |
To serve
| 8 slices | Sourdough bread, lightly toasted (Main) |
| 1 drizzle | Extra virgin olive oil, or avocado oil for drizzling |
| 250 g | Cherry tomatoes, 1 chip, use mixed coloured tomatoes, cut in half horizontally (Main) |
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Directions
- Line a fine sieve with a double layer of cheesecloth (muslin) and place over a large bowl or jug.
- Place the milk in a heavy-based saucepan over medium heat. Bring just to the boil, stirring once or twice to make sure it doesn't scorch on the base of the saucepan. Lower the heat and stir in the vinegar. Remove from the heat and stir — the milk solids will separate from the whey. Leave to stand for 5 minutes.
- Pour the curds and whey into the cheesecloth. Leave to cool a little, then stir the herbs through the curds and season with salt. Bring the cheesecloth together and twist into a knot, tying it tightly so the curds form a firm round ball. Place back in the sieve then keep in the fridge until ready to use.
- You will be left with about 2 ½ cups of whey. Add this to your morning smoothie. The whey can also be used as part of the liquid in breadmaking and baking and is great used in salad dressings.
- To serve, heat the grill until hot. Place the lightly toasted bread slices on an oven tray. Drizzle each with a little oil. Top with cherry tomatoes, then crumble over the fresh cheese. Place under the hot grill and grill until the cheese begins to colour. Remove from the grill and place on a platter. Drizzle with more oil and freshly ground black pepper and salt.
