Melting ‘Cheese’

This makes a cheese with a consistency rather like mozzarella, firm enough to be cut into slices, but not firm enough for grating. It tastes delicious, sliced and eaten as it is – lovely on crackers or in sandwiches. It can also be cooked, on top of pizza or toast for instance, where it does not melt exactly but will soften and brown a little, giving a very pleasant effect. I love it! It also freezes well, so you can make a big batch and save some in the freezer for later.