500ml whole, full fat milk
500ml single cream
200ml live plain yoghurt
0.5 tsp rennet, diluted in 15ml warm water.
To begin with, rinse a large piece of cheesecloth through and place to one side in a bowl.
Place a large pyrex bowl over the top of a saucepan containing a small amount of simmering water. (Or use a double boiler, if you're lucky enough to have one) Add the milk and cream to the bowl and slowly bring to a temperature of 29°C (84°F) stirring gently all the time.
Remove from the heat and stir the yoghurt into the milk mixture. Mix the rennet with the water and stir them into the milk mixture, making sure to stir right through to the bottom of the bowl.
Set the bowl aside in a warm place for 30 minutes. The milk should have coagulated into curds and whey. Test the curds by inserting your pinky finger to break the curds. If they break cleanly, proceed to the next step. If a bit of a ragged break, leave the curds for another 15 minutes.
Take your knife and gently cut the curds in a chequer board pattern, so as to create squares.
Line a stainless steel colander with the rinsed cheesecloth and set it over a large bowl. Gently spoon the curds into the centre of the colander. You will see the whey begin to drain. Set the cheese aside to drain, checking it from time to time and emptying the bowl of whey.
At the end of some 8 hours (or overnight), gently fold the cheese from the sides to the middle, so as to help the draining process. Place the whole lot (colander, bowl and all) in the fridge overnight or until the curds have virtually stopped draining.
Spoon the drained curds into a super-clean, lidded storage container and plan your lunch.
From : http://jennyeatwellsrhubarbginger.blogspot.co.uk from the original recipe by Gerard Baker from “How to make soft cheese” book available from Lakeland.