• 730 ml (25 fl oz) full-cream cow’s milk
• 115 ml (3¾ fl oz) cream
• 20 g (¾ oz) calcium lactate
• 15 g (½ oz) salt

Pour the milk and cream into a heavy-based saucepan and heat to 88°C (190°F). Stir in the calcium lactate, reduce the heat slightly and allow the lactose to separate. Season with the salt, then ladle the curds into muslin (cheesecloth) lining a fine-mesh strainer. Hang over a shallow plate in the fridge for at least 3 hours.