• 260 ml (9¼ fl oz) full-cream Jersey cow’s milk (unpasteurised, if possible, or lightly pasteurised)
• 25 ml (¾ fl oz) buttermilk
• 3 g (⅛ 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 (3½ 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.