Ingredients:

• 1 litre milk, full fat
• 3-4 tbsp lemon juice
• 1 tbsp chilli flakes
• 1 tbsp black pepper
• 1 tbsp fresh coriander

After Curdling

• 1 tbsp oregano
• 1 tbsp fried garlic chips
• Salt to taste
• 1 cup water to wash

Method:

• Heat the milk in a pan. Once the milk is heated, Add the vinegar or lemon juice gradually, stirring gently. The milk should begin to curdle, forming curds (solid) and whey (liquid).
• Put all the mentioned ingredients and keep stirring.
• Remove the pan from the heat.
• Rinse the curds under cool water to remove any residual whey and vinegar/lemon juice. Gently squeeze out excess water, then mix in salt, oregano and garlic chips.
• Gather the cheesecloth and twist it to form a ball of cheese. You can hang the cheesecloth bundle to let it drain further, or press it with a heavy object to remove more moisture if you prefer a firmer cheese.
• Once the cheese has reached your desired consistency, transfer it to an airtight container and refrigerate for at least an hour before serving.