• 260 ml (9¼ fl oz) full-cream Jersey cow’s milk (unpasteurised, if possible, or lightly pasteurised)
• 25 ml (

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