5 litres milk (any milk will do)
Rennet (half a teaspoon)

Put the milk into a large pan and heat slowly to 37 derees, stiring to ensure the heat is evenly distributed throughout the milk.

Once at 37 degrees add the rennet ( you can use lemon juice or vinegar here but you cannot make hard cheese from this)
Stir thoroughly. Cover with a lid and leave for about 30 minutes in a warm room. ( I put mine outside in the sunshine)
After 30 minutes test for curd set. Place your finger gently on...

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