See Bovre - the same recipe but using cow's milk. This is pleasantly tangy. For a different flavour and texture, optionally add Penicillium candidum. INGREDIENTS 4 litres whole milk, raw or pasteurised (not UHT or Ultrapasteurised) cow's or goat's. 1 sachet Mad Millie Mesophilic Culture 15 g brie or camembert rind shavings (optional) 2 drops Calcium Chloride 2 drops Rennet 5 to 12 g Salt (no iodine) or up to 1% of the weight of the drained curds CULTURE If you are making the bloomy version, liquidise the rind shavings in a little milk and sieve out any lumps. Add the bloom infusion to the main batch of milk. Add the mesophillic culture to the milk at 24 Celsius (e.g. one sachet of Mad Millie Mesophilic Culture). Wait 5 minutes then stir. CALCIUM CHLORIDE Add two drops of calcium chloride to one tablespoon of water and stir this into the milk. RENNET Add two drops of rennet to one tablespoon of water and stir this into the milk for up to a minute. RIPEN Culture the milk for 24 hours at 18 to 25 Celsius. STRAIN Gently ladle the curds into a butter muslin bag. Hang the bag and drain for up to 8 hours at room temperature. Catch the whey for use in other recipes. SALT Weigh the curds. Add 0.5% to 1% iodene free salt. Example 1 kg of curds needs 5 to 10 grams of salt. My preference is 7.5 grams. Mix the salt thoroughly. BLOOM - Mouldy version only. For the version including Penicillium candidum, dry and ripen three or four small wheels for a week at room temperature. Once fairly dry, continue the warm ripening under a plastic box to trap humidity. Mould should start to form. Invert the wheels frequently and carefully or the mould will peel off. After about a week, chill to 12 C and ripen for a further week or longer if you prefer a stronger flavour. CHILL Chill to firm up the curds. Optionally form the curds into rolls or wheels.