• Drain the tchic using the sieve.
• Place in a salad bowl.
• Add salt, pepper, nutmeg, crushed and finely chopped garlic and chopped chives.
• Serve the tchic with roast potatoes and Munster cheese.

How do you make your own tchic?

• 1 litre of raw farm milk at room temperature
• 1 sachet of rennet.
• Bring the milk to the boil. Leave to cool, and when it has reached a temperature of 30-34° add the rennet while stirring for 1 minute.
• Place in a glass container, cover and leave in a warm place (24 to 28°) for 24 hours.
• Strain through a fine sieve to the desired consistency.
• Keep in a cool place and consume quickly.