1. Heat the milk in a large heavy pan until lukewarm and stir in the salt. Remove from the heat. 2. Crush the rennet tablets in a small bowl, add cold water and stir until dissolved. 3. Slowly pour the rennet liquid into milk, stirring the milk gently. 4. Cover the pan with a lid and leave at the side of the stove, undisturbed, for half an hour. 5. When set, break up curds by stirring with a whisk and let the curds settle. 6. Line a big sieve or colander with a double layer of muslin or cheesecloth. Put it over a large basin to catch the drips. 7. Ladle the curds into the prepared strainer using a skimming spoon. 8. Let the curd drain for a while, then scrape down the cheese from the sides of the blow and tie the ends of the cloth together. 9. Suspend from a hook over a basin and leave to drain at room temperature for about another 6 hours. 10. Then suspend it from a shelf in the fridge, over a bowl to catch the drips, and leave it for another 12 hours to drain thoroughly. 11. Turn out of the cloth and store in a sealed container in the fridge for up to 5 days. ---------------------------------------------------------------------------
Nutrition
Ingredients
