* 1700 ml full Cream Cows' milk
* 560 ml single Cows' Cream
* 70 ml distilled white Vinegar

===Method===
* Heat the Milk in a saucepan over a medium heat, stirring from time to time until it is Boiling (about 100° C (225° F).
* Add the Vinegar, stir and remove from heat immediately.
* Leave for up to 30 seconds until Curds have formed.
* Line a Colander with a double layer of Boiled Cheesecloth and place in the sink or over a large bowl.
* Pour the Cheese into the Colander and allow to drain until it is cool enough to handle.
* Collect the edges of the cloth and fold them to cover the Curds.
* Fill a heavy pan with cold water and place on the top of the cloth.
* Leave until the Cheese is firm - this can take from three to five hours.
* Remove the pan and the cloth and wrap in Cling-film.
* It will keep in the Fridge for up to a week.

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