1 litres of milk
5 ml rennet

Pot
Collander or sieve
Cheese cloth

• Heat the milk to 30°C.
  
  
• Dissolve rennet in a little bit of cold water - add it to the milk while stirring. 
  
  
• Cover the milk and leave it for about an hour.
  
  
• Suspend a collander lined with cheese cloth over a bowl or tray. 
  
  
• Cut the now gelly like curd into slices using a spoon sieve - place each slice in the collander. The cutting of the curd will cause the whey to begin to seperate out.
  
  
• Grap hold of each corner of the cheese cloth, tie them together and hang the cloth on a hook - or similar - for 2 hours allowing whey to slowly drain off. The cheese may be ready before or later - when the texture is nice and soft it has drained long enough.
  
  
• The cheese is ready to be savoured and stays fresh for two days in the fridge. 

Tips

Serve it with fresh or pickled fruits - or season it to taste with spices, herbs and garlic.