Step 1

Pour your un-pasterised milk into a glass container which could be left on the Kitchen Cabinet.

Step 2

Cover the top and leave it for 3-4 days.

Step 3

On the third day, you should see the consistency changing and the milk will curdle.

Step 4

Cook it on a low temperature for about half hour until you see the curds separating from the whey.

Step 5

To check if the process is done, take the end of a spatula and gently try to move the curds away from Whey. If you see them fully separated, it is time to switch the cooking process.

Step 6

At this time let everything cool down. The curds will harden a bit and therefore you will be able to get more whey.

Step 7

Using your strainer covered with a muslin cloth, gently strain the curds from Whey.