Jersey Milk Cheese

Preparation info

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By James Viles

Published 2016

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  • 260 ml ( fl oz) full-cream Jersey cow’s milk (unpasteurised, if possible, or lightly pasteurised)
  • 25 ml (¾ fl oz) buttermilk
  • 3 g ( oz) rennet


Put the milk and buttermilk in a saucepan and heat to 30°C (86°F). Add the rennet and stir gently. Pour into four 100 ml ( fl oz) dariole moulds or plastic containers, filling to about 1 cm (½ in) from the top of the moulds. Put the moulds in a baking tray and fill the tray with warm water. Cook the cheese in a 36°C (97°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.