This is a great way to use up excess milk and harness the delicate flavour of ramsoms at the same time . . .
1 litre Whole milk (you can use semi-skimmed)
100 ml White wine vinegar
Handful of wild garlic leaves, finely chopped
Salt (to taste)
Bring the milk almost to boiling point. As soon as bubbles begin to rise, remove from the heat. Stir in the vinegar and a large pinch of salt, leave to cool for an hour or so. Line a sieve with muslin/cheesecloth, place over a bowl and in the curds. Leave to drain (the resulting whey can be used to make delicious sourdough bread (see http://www.fungiforays.co.uk/sourdough-bread) then stir in the finely chopped wild garlic leaves.