- 500g milkman yogurt
- 1 liter of milk
- 1 cup cooking cream (heavy cream, if available)
- 1 tsp salt.
- Put all ingredients in a saucepan and bring to the boil until bubbles start forming.
- Turn off the fire and let it rest for 20 minutes. Do not mix!
- Pour into cheese mold or a towel cloth over a colander.
- Refrigerate for 3 hours and serve with crackers and wine.
Submitted by the Plain Cooking Competition winner Winnie Namugabo