NATACHA’S FETA CHEESE

Cheese:
2 liters milk
200 ml white vinegar
salt and pepper to taste
Brine:
1 cup boiled water, cooled
2 teaspoons salt

Cheese:
Pour milk and vinegar in a pot and heat up on LOW heat, do not stir.
Boil for 5 minutes (do not stir) and strain through a clean cloth and sieve.
Let it cool enough to wring excess moisture out.
Add your flavourants (I used ground tropical pepper and Himalayan pink salt) to taste.
Press tightly into a bowl and let it chill in the fridge.
Cut in squares.

Brine:
Mix 1 cup boiled water, cooled down with 2 teaspoons salt.
Put your cheese in a sterilized bottle and cover with the salt water.
Refrigerate.

Notes:
For every 500 ml milk use 50 ml white vinegar (I used 2 liter milk).

Recipe and photo: Natascha Visagie