Heat the milk and salt in a large metal saucepan,over a medium heat, to 90C. Stir with a rubber spoon/ spatula slowly and sporadically to prevent burning. Meanwhile combine the citric acid and water, ensuring crystals are dissolved. Once the milk has reached 90C, remove from the hob, stir through the citric acid and leave undisturbed for 10 minutes. Large curds should rise to the surface in this time. Strain through muslin in a colander, leaving to rest for another 10 minutes. Turn out into a cling film covered ceramic bowl, so that the cheese is suspended on the cling film, stretching it slightly into the bowl. Chill for an hour, turn out onto a plate and serve. Store for up to 3 days.
Use gold top channel island milk if possible. The higher the fat the better!
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|Serving Size: 1 Serving (258g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (49%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 25mg||8 %|
|Sodium 209.2mg||7 %|
|Potassium 357.6mg||9 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.3g|
|Protein 8g||12 %|
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Calories per serving: 150
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