1. In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat. 2. Boil for 2 minutes, or until the milk is very curdled. 3. Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer. 4. Place the strainer over a deep bowl and pour the milk through the strainer. 5. Drain 30 minutes, making sure the strainer does not rest in the liquid. 6. Gather up the loose ends of the cloth and twist gently to extract more liquid. 7. Transfer the curds to a bowl and stir in the salt and nutmeg. 8. Discard the liquid (whey). 9. The cheese will keep, refrigerated, for 3 days. ---------------------------------------------------------------------------
Nutrition
Ingredients
