Lighvan-style brined cheese

Step 1: Scrub a large pot, spoons and a colander and scald them with boiling water. Warm the 16 ¾ cups pasteurised sheep's milk (or half goat's milk) slowly over a low heat to 91°F, stirring. Stir in the 2 tbsp plain live yogurt and the diluted ½ tsp calcium chloride solution (for pasteurised milk) and hold at 91°F for 30 minutes, covered.

Step 2: Stir in the diluted 1 tsp vegetarian (microbial) liquid rennet with up-and-down strokes for 30 seconds, then still the milk. Cover and leave undisturbed for 45–60 minutes.

Step 3: Test for a clean break: slide a knife in at an angle and lift; the curd should split cleanly like set custard with clear yellowish whey in the crack. If it is still soft, wait 10 minutes more. Common mistake: cutting too soon.

Step 4: Cut the curd into 2 cm cubes and leave 10 minutes. Stir very gently for 10 minutes so the cubes firm a little.

Step 5: Ladle the curds into a colander lined with cheesecloth. Fold the cloth over, set a plate and a 2 kg weight on top and press for 4 hours at cool room temperature, turning once, until it holds a firm block.

Step 6: Cut the block into 6 cm squares, rub all over with the 2 tbsp non-iodised cheese salt and leave on a rack over a tray, covered, for 12 hours to draw out more whey.

Step 7: Dissolve the 2 ⅞ oz non-iodised salt in the 4 ¼ cups water, boiled and cooled. Pack the cheese into a clean jar, cover completely with brine and seal. Keep in the fridge for at least 7 days before eating; it keeps 2 months submerged. Serve with bread, walnuts and herbs.