• In a deep pot over medium heat, let milk come to the boil — keep your eye on it, as it will boil over really quickly. Just as milk is starting to froth, add vinegar and stir for about 10 seconds. Turn off heat. It will separate into curds (solid) and whey (liquid). Leave it to sit for about 20 seconds to let the curds form.

• Drape cheese cloth over a colander set in the sink, then tip contents of pot into lined colander.

• Remove as much moisture from curds as possible, by twisting the top of the cloth and squeezing. Be careful though — it will be hot!

• Then press the lump of cheese, still in the cheese cloth, between two side plates to remove all excess whey.

• Unwrap cheese and leave to cool.

•Once cooled, blitz cheese in a food processor together with the Chilli Salt until it resembles coarse breadcrumbs.

Transfer into a lidded container and keep refrigerated. It will keep for up to 2 weeks