It’s easy to make fresh homemade cheese with our step-by-step video.

Ingredients:
900ml (1½ pint) whole milk
1tsp salt
3tbsp white wine vinegar

1. Before making cheese, make sure all your equipment is sterile. Pour milk into a large pan. Add salt and stir in. Bring to a boil over a medium heat, stirring occasionally.

2. Take off heat and stir in vinegar. Leave to stand without stirring for 5min.

3. Meanwhile, sit a sieve over a large bowl and line with a damp muslin cloth.

4. The mixture should now be curdled, with thick curds separate from milky whey. Pour mixture into sieve and leave to drain into bowl for 20-25min. The longer it drains, thicker and dryer end result. For a more moist finish, don’t drain for as long.

5. Squeeze muslin to remove last of whey and tip out cheese. Cheese will keep in an airtight container in fridge for up to 5 days.

Read full recipe on how to make cheese curds on Good Housekeeping website: http://bit.ly/2Kilmt2

Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC