Easy
By James Viles
Published 2016
Put the milk and buttermilk in a saucepan and heat to 30°C (86°F). Add the rennet and stir gently. Pour into four
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.
© 2016 All rights reserved. Published by Murdoch Books.