Fresh Cheese

• 500 ml (17 fl oz) full-cream cow’s milk (unpasteurised, if possible, or lightly pasteurised)
• 130 ml (

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