Put the milk in a heavy-based saucepan and heat to 32°C (90°F). Remove from the heat and stir in the rennet.
Pour the mixture into four
Line a perforated tray with muslin (cheesecloth) and gently tip the cheeses out of the moulds onto the lined tray. Put this over another tray to catch the whey, and leave the cheeses in the fridge for 2 hours to dry out. Keep the whey for the dressing.
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