Making fresh cheese

1 liter of cultured whole milk
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