Heat the milk until it reaches a temperature at which it is still bearable to the touch (35°C). Stir in the rennet, cover with a lid and leave to stand in a warm place. It will normally ferment and set within 3½-4 hours. When the milk has coagulated, put it into a muslin or cotton bag, put the bag in a colander with a weight on top and leave to drain for 4—5 hours.
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