This is my favourite cheese to make because you can eat it at different stages of ripening. This cheese recipe doesn't require any special equipment and can be stored in the fridge.
1. To obtain a greater quantity of cheese, you can add 1g calcium chloride (available online and in specialty food shops) dissolved in 50ml of filtered water before you heat the milk. 2. The cheese may be left to mature at approximately 10 degrees C. As time progresses, it will start to form a yellow, creamy skin.
Do not use UHT milk. Fresh pasteurised milk is fine.