This is a very easy recipe to follow and a great stepping stone for those who have been missing out on one of life’s simple pleasures cheese!
Place milk into a saucepan large enough to hold 2 litres of milk heat to 32 degree, add M starter. Place the rennet and calcium solution into the cool boiled water pour over as much of the surface area of the milk as possible and give it a good stir in. Place lid on saucepan and leave for 3 hours, if it is cold wrap the saucepan in a clean towel to maintain the temp.
Once the curd has set, lift the curd using a slotted spoon into a clean square cheese hoop and allow to drain for 1 hour. Cover with cheese cloth and invert 5 to 6 times over the next 3 to 4 hours, making sure you remove any whey from the draining rack. Inverting the curd is to give your cheese a nice shape. Leave the curd in the hoop sitting on the kitchen bench, out of the fridge over night.
The next morning remove the curd from the hoop and place on a draining rack to air dry. This will take up to 48 hours every 8 hours drain any whey from the draining rack and turn cheese to enable it to dry evenly on both sides. When your cheese is feeling clammy not wet place in a brine solution for 24 hours. It is ready to consume after 24 hours or can be stored in the brine for a month.