1 liter of cultured whole milk
salt
salt
Seasonal herbs (fresh shoots, ranting cabbage, etc.)
Warm up the cultured milk very slowly. Do not stir the
milk but carefully spread the heat using a wooding ladle. The temperature
should be 40 degrees.
The milk will now divide into cheese (white lumps) and whey (a liquid).
Wait for the cheese to cool and strain it through a colander /a sieve. Leave
the cheese for dripping of the whey. Save the whey for the ion age biscuits.
Finally add a little salt and some finely chopped
herbs.
Pædagoguddannelsen, UCSYD, Aabenraa, Denmark