* 4 Litres Pasteurised full-fat Milk
* A small pinch of DVI or 2 ml Liquid starter
* 1.5 ml Calcium chloride, mixed with a little cooled, Boiled water
* 1.5 ml Rennet (animal or vegetarian), mixed with a little cooled, Boiled water
* Salt
* Brine, made with 180 ml Salt [12 level tablespoons] per 1 litre of water

===Method===
* Heat the Milk slowly, using a Double boiler until it has reach a temperature of 29 Degrees C.
* Stir in the DVI or Liquid starter and leave for 15 minutes.
* Add the Calcium chloride and stir throughly.
* Stir in the Rennet, stir and leave in a warm place for 45-60 minutes, until set.
* Cut the curds into 1.2 cm cubes and slowly heat, stirring until the temperature reaches 36 Degrees. This should take 15 minutes.
* Allow to settle for 15 minutes.
* Drain off as much of the Whey as you can and transfer the Curds to a piece of Cheesecloth.
* Tie the cloth at the top and tighten every 15 minutes for one hour as the Whey drains. A sterilised plastic clothes peg is useful for this.
* Take the Curd from the cloth and cut the curd into 4 strips.
* Stack the strips on top of each other and cover.
* After 30 minutes, put the inner Curd strips on the outside and leave for another 30 minutes.
* You then need to Dry-salt, so weigh the Curd, cut it into Pea sized pieces.
* Add the Salt. If you have a kilo of Curd, add 14g of salt, or for 500g curd add 7g. You will need to work this out accurately depending on your exact weight!
* Mix well.
* Line your Mould with clean Cheesecloth (although personally, I did not actually line mine).
* Press lightly for 1 hour and then increase the pressure a little for each hour afterwards.
* Then leave under full pressure for 24 hours.
* Remove the Cheese from the Mould, turn, and replace in a clean Cheesecloth.
* Press under maximum pressure for a further two days.
* Briefly place the Cheese in Brine (for about and hour), then seal in water at 66 Degrees C for one minute.
* Allow to dry, paint with rapeseed oil and wrap in a bandage until mature - about 2 months.
* Unless you have a cave handy, the fridge is probably the best place to mature your homemade cheese although it's really going to be too cold. After discovering the top shelf of my often-opened fridge could be as much as 5° C warmer than the bottom, I've decided to mature my cheeses there. As all fridges differ, check various areas of your fridge with a thermometer to find the area that is around 11°C [51° F], the ideal 'cave' temperature.
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