• 500 ml (17 fl oz) full-cream cow’s milk (unpasteurised, if possible, or lightly pasteurised)
• 130 ml (4½ fl oz) cream
• 5 g (⅛ oz) rennet
• 3 g (⅛ oz) salt

Put the milk and cream in a pan and heat to 32°C (90°F). Remove from the heat and stir in the rennet and salt. Pour into twelve 100 ml (3½ 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 38°C (100°F) oven for 4 hours.

Leave to cool in the tray. Line a perforated tray with a clean cloth and put another tray underneath. Pour the set curds onto the tray and keep the whey that collects underneath for using in another recipe, such as the spent vegetables.