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Boil milk and add 1-2 tablespoons vinegar to break apart the milk and water, once milk separate and take it off the heat and add cold water to wash away vinegar then in a cheese cloth pour it out and let all the liquid to be squeezed out, once it take shape of a ball put it on a clean board or tray and with your palm mix it and make it soft creamy cheese. Then add half teaspoon plan flour and mix well again , make small cherry size smooth balls they mustn’t have any cracks in it,In a separate pan boil a litter of milk,add sugar, cardamom let it boil for 5-10 minutes then add those balls in to cook, cook until the become soft and absorb most of the milk but still retain their shape. There should be enough milk in the pan to serve with once it’s cold and it’s delicious when serving cold, to decorate sprinkle chopped nuts on before serving.

Kimber Farm whole milk Kefir granules

Small jar plus kefir grains, left over night in a dark cupboard or for a couple of days on the fridge. Great to drink as is or add to a smoothie to give it some real punch!

Asher- Art of Natural Cheesemaking (Gouda)

Collect the top cream every time you boil milk, keep collecting and keep in the freezer until you have collected enough to make butter, then bled the cream and squeeze out fresh butter

Grate 3-4 carrots, 1 kg milk, 1/4 cup of washed , soaked rice add in a pan and cook on low to medium heat for 20-35 minutes or until carrots are tender and rice almost mashed up and reduced the milk by cooking. In the last 10 minutes add 1/2 cup sugar or according to the taste, add green cardamom or a pinch of ground , powder , chopped almonds, pistachio, and any nuts you like to add during cooking and sprinkle on top at the end when dish out, serve hot or cold , however for better taste serve chilled. Total cooking time 35-50 minutes, low calorie and healthy option.

To make the cheese i used 10 ml of vegeterian rennet for 8lt of raw milk. I heated the milk at 35 degree using food thermometer, poured it to another container and added 10 ml of rennet, cover it with lid and wrapped it to keep the tempreature and let it set for one hour. When it formed in to jelly type condensity i sliced it to cubes and use my hand to crumble it in to small pieces then i drained it with cheese cloth to drain the water out. Put the cheese water on the hob add half litre of milk and half lemon juice and let it to boil there will be more cheese to form, get the Nor cheese out into cheeae cloth and let excess water out, add some salt snd eat it within 3 days. With the boiling cheese water add some salt, cut hellim cheese in to square shape and put it in the boiling cheese water for for 5 minutes until the cheese comes up to surface. Get the hellim out, put some rock salt fresh mint in the middle and fold in. Once it is cooled it is ready to eat, put it in the container with lid and consume at breakfast. Total amoun i had 940 gr hellim cheese out of 8 lt raw Kimbers milk.