3:10 pm on 17 September 2010


  • 5 litres of whole milk
  • ¼ teaspoon of starter R704 (multiple strain thermophile)
  • ¼ teaspoon of TCC3 (thermophile) S.Thermophilus Bulgaris
  • pinch lipase
  • ¼ teas rennet
  • brine (½  cup of salt to 2 litres water)


Heat milk to 37 degrees Celsius (in double boiler).

Add starter R704 (multiple strain thermophile).

Add TCC3 (thermophile) S.Thermophilus Bulgaris.

Add lipase.

Wait 30 minutes to grow starter bacteria.

Add rennet diluted in 15mls cooled boiled water (Stir 1 minute into milk and leave covered to set).

Wait 60 minutes.

Cut curd into 15mm to 20 mm cubes (today 15mm).

Stir once gently every 30 minutes for next hour and a half (3 times).

Lift curds carefully into sanitized moulds.

Leave in moulds on draining mat overnight at 20 degrees C (turn 2 or 3 times if possible).

Make up brine ( ½  cup of salt to 2 litres water).

Remove cheese from moulds and place in brine solution,

Store at 10 degrees C until required  (in brine solution).

Ripens in 4 to 6 weeks.

The cheese may be eaten now or cubed and placed in olive oil if desired.

If cheese is too salty soak  in milk for ½ hour before using.

From Jesse Mulligan, 1–4pm

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