"It's enormously satisfying to make your own cheese - and not as complicated as you might think. The quantities of ingredients are easily scalable, so you can halve the quantities if you like."
You will need an accurate cooking thermometer
You can buy freeze-dried starter here
1. Heat the milk in a saucepan to 90°C and hold at that temperature for 10 minutes.
2. Remove from heat after 10 minutes and cool rapidly by standing the saucepan in cold, running water, until the temperature drops to 20°C.
3. Sprinkle a sachet of cheese starter over the milk and whisk vigorously.
4. Pour into a sterilised container and leave for 22-24 hours.
5. Store at 20-22°C if using straight away, or freeze in ice cube trays for future use.
1. Pour milk into a saucepan and attach the thermometer to the side of the pan. Heat the milk to 24°C then stir in the cheese culture. Cover and leave in a warm place for 2 hours.
2. Add the rennet, cover again and leave for 24 hours in a warm place.
3. After 24 hours, check the curds are set by piercing them with a spoon. If the spoon comes out clean, it has set. Drain off the liquid whey, leaving just the curds behind.
4. Wrap the curds in a piece of cheesecloth and suspend over a container for a couple of hours.
5. Unwrap the cloth and place the curds in a mixing bowl. Stir in the salt and then wrap again in the cheesecloth, or place in a mould, for a further 24 hours.
6. Remove cloth or mould, cover and refrigerate.
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