with olive oil and chopped herbs. Keeps in a sealed container in the fridge for about a week if the family doesn't finish it off in a day or two. I remember in or after the war there was a very hot summer and without a fridge it was impossible to keep milk and butter cold. My Mum seemed to get plenty of sour milk (I also remember packs of butter floating in the bath to cool) and her solution was putting the sour milk into some muslin and hanging the bag from the clothes- line. The result was lovely cream cheese, mixed with salt and put on a cucumber sandwich,. The funny things we remember with such pleasurre. You can get muslin squares at Lakeland or i found some in my local fabric shop, i got about a metre for about 2 , cheaper i think than Lakeland, then i just cut up the squares i need. You can wash and steralise the cloth when you have finished with it and use again. I make Yog cheese all the time, add garlic flakes, herbs and black pepper - luverlly :) Not tried the nappy treatment though hmmmm Yes, we did this a lot in the 1950s when we still had traditional Ice Boxes---you get quite a nice cottage cheese, but it must be rinsed [through the cloth bag] and eaten within hours or it goes bitter and nasty. A nice touch was to add some suitable herbs to the