Fresh Cheese

Preparation info

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By James Viles

Published 2016

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  • 400 ml (14 fl oz) full-fat cow’s milk
  • 2 g ( oz) rennet
  • 1 teaspoon salt


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 100 ml ( fl oz) dariole moulds or plastic containers, filling to about 1 cm (½ in) from the top. Put the moulds in a baking tray and fill the tray with warm water. Cook the cheese in a very low oven for 2 hours, keeping the water at 38°C (100°F). Remove from the oven and leave to cool in the tray.

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.