Place milk into cheese maker. Heat the milk for 13-14 minutes in the microwave at full power (800W).

Add the vinegar and mix with a slotted spoon. Cool to room temperature for about 30 minutes, then strain.

Cover and leave in the fridge for 1 hour.

Cut the cheese into rectangles of about 2cm x 5cm, place to one side. Finely chop the herbs, mix them together and add salt. Coat the cheese with the mix. Place it on a plate and enjoy with toast.

BE CAREFUL WHEN HEATING MILK. In microwaves liquids can heat up to a temperature higher than boiling point without this being visible. Adding a utensil or ingredient could cause sudden boiling and the liquid to boil over. So that this does not happen, we advise as follows: 1. Strictly follow the instructions of the manufacturer of your microwave. 2. Do not overheat milk beyond the times recommended in our brochure and/or where applicable in each of the recipes. 3. Stir milk before placing the container in the microwave. . Leave the container to stand for about 20-30 seconds after heating milk. . After this time, be careful when putting a spoon or any other utensil or ingredient into the container. You also have the option of heating milk in a separate container and checking the temperature at 92ºC and using the Cheese Maker for the whole straining and standing process and shaping it.