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.

• Mix milk and cream and gently heat to 32 degC. Gently stir while heating.

• Add all of the buttermilk.

• Cover and keep at 32 degC for 45 minutes.

• Add 40 shakes (more than one drop will come out per shake) to a cup of cooled, boiled water. Stir into the milk.

• Start testing for a clean break after 30 minutes. It could take another 15 minutes or so.

• Cut the curd into half inch cubes.

• Leave to rest for 5 minutes.

• Very slowly heat to 38 degC. It should take 30 minutes to reach this temperature and is best done with a water bath with hot water poured into the bath rather than using direct heat to either the pan or the water bath. Use the sink as the water bath and stand the pan in it, add water at 45 to 50 degC. Stir to prevent the curds from matting.

• Hold the curds and whey at 38 degC for an hour stirring every 5 minutes to prevent matting.

• Drain using a colander – note cheesecloth not used. Use fingers to unblock the holes to keep draining.

• Sprinkle some salt over and mix with hands. Repeat until all salt used.

• Line the mould with cheesecloth and gently pack the curds in.

• Press with 3kg for 15 minutes. Remove and turn, Press again for 15 minutes.

• Remove and turn then press with 5 kg for 12 hours.

• Remove from press and place on rack to air dry for up to 3 days. Turn cheese twice a day.

• When the rind gets a yellowish colou (similar to the colour of butter) and is dry to the touch then the cheese is ready to eat.

• If not waxing then refrigerate and consume within 2 weeks.

• If waxed then the cheese can age for up to 3 months at 7 to 15 degC.