Fresh Cheese

Preparation info
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By James Viles

Published 2016

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  • 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 ( fl oz) dariole moulds or plastic containers, filling to about