Mix 1L of UHT lactose free milk with 1/10th of a teaspoon or a pinch of freeze dried type M starter and incubate in yoghurt maker for a minimum of 10 hours. Cool in fridge then invert into cheesecloth lined colander. Hang the cheese in it’s cloth to drain for 24 to 48 hours in the fridge. 1 liter will make approx 250g when hung for 24 hours. Use anywhere you would use cream cheese. It will keep in the fridge for approx 10 days.