Place the milk in a large saucepan over low–medium heat and heat, stirring occasionally, until 41°C (106°F). Add the culture, allow to rehydrate for 2 minutes, then stir. Cover and set aside at 22°C (72°F) for 24 hours, then refrigerate for 12 hours.
Ladle the curds into a large sieve lined with muslin (cheesecloth) placed over a bowl and leave to drain in the refrigerator for 4–5 hours. The texture shouldn’t be too wet. Refrigerate for up to 4 days.
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