CHERYL'S CREAM CHEESE

This is a recipe from "Celia + Jen's Kitchen" but its really from their friend Cheryl. Thank you Cheryl. We are lucky enough to have a local farm that grows amazing veg and also has a few dairy cows so Simon popped in to see if we could get some milk for our cheese making. Needless to say Simon came home a couple of hours later with a new best friend and has been looking forward to going back to the farm and have more long chats about life and farming (Dairy Zen?). Even the simplest things like making cheese become memorable moments here in Noordhoek and even better when you get to experience it with friends, old + new.

INGREDIENTS
4 Litres of milk
400ml Joghurt (100ml of joghurt per 1 litre milk)

Pour milk into saucepan / double boiler and heat until it starts to bubble and rise "Don't burn it Celia!"
Turn off the heat and allow to cool. When you can run your finger around the saucepan 4x its ready to add the joghurt.
Add the joghurt and stir.
Cover the pot with a lid and either place in a hot box (see pic or www.thehotboxco.co.za) or into the oven (preheat oven to 150 Degrees then turn off, put the pot into the oven) overnight +/- 8 hrs.
Pour into muslin bag and tie the neck hang over a bowl for +/- 24 hrs for the whey to drip out (keep the whey for the dogs).
Sprinkle with coarse salt and place in glass container, seal. Cover with olive oil if you want it to last longer, seal. Refrigerate.