Method:-

• The night before take the buttermilk carton from the fridge and un-stick the lid. Leave at 20degC overnight until the buttermilk gets the consistency of yoghurt.

• Put milk in a very large pan and heat slowly to 31 degC

• Add the whole carton of buttermilk

• Stir and bring back to 31 degC then leave for 45 minutes keeping at 29 to 31 degC

• Take off a bowl of milk and shake in about 30 shakes (you get large drops) of Vegeren. Quickly stir and drizzle into the milk stirring continuously for 1 minute with a whisk.

• Leave to stand for 45 minutes maintaining temperature at 29 to 31 degC until a clean break is achieved. You can start testing after 20 minutes. A clean break is when a cut doesn’t heal but fills with green whey.

• When a clean break is achieved cut down and across to form ½ inch columns of curd. Leave to stand for 10 minutes.

• Stir gently and intermittently for 20 minutes to keep the curds apart.

• Then let the curds rest for 5 minutes and they should sink to the bottom.

• Remove 1.5 litres of whey with a spoon.

• Add back 1.5 litres of water at 55 degC and test that the mixture has a temperature of 38 degC. Gently apply heat if needed.

• Stir gently and intermittently for 30 minutes breaking any large lumps of curd.

• Then leave to settle for 5 minutes.

• Drain off whey until curds are only just covered.

• Apply first gentle press. Use the inner pan of the spaghetti pan and two-thirds-fill one of the milk bottles to use as a weight.