1800 grams milk
100 grams cream
80 grams active yoghurt (with live culture)
1 Junket (rennet) tablet
Warm the milk, cream and yoghurt at 37C, Speed 2 for 15 minutes.
Pour into an insulated 2 litre bowl (such as Thermoserver or Thermos).
Leave to rest for one hour.
Dissolve the junket tablets in a 1/4 cup of cold water and stir into the milk.
Leave in a warm place overnight.
In the morning, pour the mixture into a cheesecloth and let stand for 2 hours.
When most of the whey has drained, pick up the four corners of the cloth and place it in the Thermomix basket and let drain under pressure – we used a bowl with water to weigh it down.
After 4 hours, add salt and cumin to the cheese to taste.
Store in the fridge in either brine or oil.
TM Essentials Cheeseclothes are available here.