This has a very mild taste, verging on bland. INGREDIENTS 2 litres whole milk. 1 tsp citric acid. 0.5 tsp iodine free salt. ACIDIFY MILK Dissolve citric acid in 125 ml of boiled cooled water. Add half of the acid solution to the milk. Add the salt. Stir. COOK Gently heat and stir the milk to 76 C without scalding. If the curds do not form, gradually add the remaining acid. To much acid might make the cheese sour and lemony. When the curds form, continue heating and stirring to 90 C. Turn off the heat. Encourage the floating curds to clump in the centre of the pan. My batch curdled well but the curds sank. But the cheese was OK. Wait 15 minutes. STRAIN Strain the still warm curds through a cheese cloth and hang it for 10 minutes. When the whey stops dripping it’s ready. A bit of whey in the finished cheese is not a problem. Drain for several hours for a denser spreadable cheese. CHILL Chill and eat.