Step 1

Pour the milk into a large saucepan. Bring the milk to room temperature - about 18C - either heat gently over a low heat OR sit on the kitchen bench for several hours.

Step 2

Add the milk kefir or culture and mix well with a slotted spoon.

Step 3

In a small jug combine the rennet with 1 tablespoon cooled boiled water and pour over the back of the slotted spoon to distribute evenly. Mix for 1 minute then cover with a clean tea towel and leave at room temperature for 12 hours.

Step 4

After 12 hours check that the milk has set into a soft curd then use a knife to cut into a 2cm squares. Arrange a cheesecloth lined colander over a large saucepan. Use a slotted spoon to scoop the curd into the colander.

Step 5

Fold over the cheesecloth and cover with a plate to gently weight the curds and press out the whey. Drain for 8-12 hours until the cheese is soft and light in texture, and the whey has stopped dripping. Spoon the cheese into a bowl, add salt to taste - I add about 1/2 tsp to this quantity - and mix well. Use within 1 week - you can freeze into smaller quantities and thaw as needed.