Ingredients

Method

• 2 litres full-cream amasi 
• 1 t salt 

Method

Ingredients

1. Pour the amasi into a jar and stir in the salt. Place a clean dish towel over a deep bowl or bucket and pour the salted amasi into the towel. Join the ends of the towel together and tie up tightly.
2. Use a wooden spoon to suspend the cloth over the bowl or bucket and allow the water (whey) in the amasi to drip out overnight. Untie the cloth to reveal a lovely soft cheese. Keep refrigerated until ready to use. The longer you hang the cheese, the firmer its texture will be.

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Photograph: Toby Murphy