Les caillebottes

• 2 pints (1 litre) unpasteurised milk
• 4 tablespoons caster suga

Bring the milk to blood temperature, add the sugar and vanilla and stir well. Pour into a shallow dish and add the rennet, stir a few times and allow to set for 45 minutes in a warm place.

Break up the curds with a knife and pour into a saucepan, bring to boil and immediately remove from the heat. Allow to cool and eat as soon as possible.