- 4 litres of full cream milk (I used powdered milk)
- 1 sachet of mesophilic culture
- 1 rennet tablet dissolved in ¼ cup water
- A good handful of fresh chives
- Heat milk to 24°C. (In our climate that's not much heating and may even be cooling)
- Sprinkle the mesophilic culture on the milk and leave to dissolve on the surface of the milk for approximately 2-3 minutes. Once dissolved, stir the starter culture into the milk.
- Add rennet mixed with water. Using up and down strokes, incorporate the rennet into the milk. Do not over-mix.
- Cover the pot and allow the mixture to culture for 14-16 hours at approximately 22°C.
- After 14-16 hours, the cheese should look like yoghurt. You may see some whey separating from the cheese. The whey is a mostly clear liquid.
- Place a piece of cheese cloth, doubled, in a colander in a bowl. Gently spoon the cheese into the cloth. Gather up the corners and tie knots to secure.
- Hang the cloth filled with the cheese over a bowl, to allow whey to drain.
- Drain the cheese for 6-12 hours, until desired consistency is reached.
- Mix in non-iodised salt to taste and finely chopped herbs. At this point the cheese can be molded or kept in a bowl.
- It is lovely on crackers. At 6 hours draining it is quite soft like ricotta.