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1
Pour the milk into a saucepan and heat gently.
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2
Add the salt and liquid rennet, and continue to heat the milk slowly until you can just bear to keep your little finger in without feeling any sting.
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3
Do not cover the pan, as condensed steam would spoil the process, and do not allow the milk to become too hot, as this will cause failure.
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4
Boiling would ruin it.
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5
Turn off the heat and cover the pan with a cloth.
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6
The milk will separate into curds and whey.
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7
Leave undisturbed for at least 6 hours.
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8
Pour the mixture into a colander or large sieve lined with thin damp cheesecloth or muslin, and let it drain overnight.
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9
The following day, a soft cheese will have formed.
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10
Turn it out into a small round plastic basket or mold with little holes.
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11
This will allow the cheese to dry out and to firm, and it will give it the shape and texture of the basket.
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12
Leave for a whole day before turning the beautiful, porcelain-white cheese out onto a plate.
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13
Serve as an appetizer with olives.
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14
When the cheese is a few days old and quite firm, it is delicious sliced and fried with eggs.
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15
The same cheese, made with little or no salt, is excellent eaten with jam.
