Jersey Milk Cheese

Preparation info

    • Difficulty

      Easy

Appears in

Biota

By James Viles

Published 2016

  • About

Ingredients

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

Method

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