* 3 Litres full-Fat, Pasteurised Milk
* 5 ml liquid Starter or small pinch of DVI
* 5 drops Vegetarian rennet
* Flakes of sea salt

===Method===
* Using a Double boiler, slowly heat the Milk to 30° C.
* Remove from heat and stir in the DVI culture.
* Allow to rest in a warm place for 30 minutes.
* Meanwhile, mix the Rennet with four times its volume of Boiled and cooled water.
* Add the diluted Rennet to the Milk and stir.
* Leave in a warm place until the curd has set - this could take up to 24 hours. If you can prod it without any milk being left on your finger, then it is set.
* Drain through a boiled cheese cloth until the cheese has the consistency of cream cheese.
* Ladle into a soft cheese mould and stand on a cheese mat in an earthenware baking dish and tilt slightly to allow the remaining whey to drain. The cheese will gradually shrink inside the mould over several hours.
* Turn the cheese over onto a second cheese mat and leave overnight.
* It should now be firm enough to remove from the mould and be salted. Also sprinkle any flavourings over it or roll it gently in them.
* Place it in a small bowl or dish and wrap the whole thing loosely in tin foil.
* Put it into the fridge for a few hours and it is ready to eat.
* To allow it to develop more flavour, it can be left for up to three days before consumption.

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