Creamy Lancashire is the basic white cheese found all over the world, but particularly in the UK. Cheshire, Caerphilly and Wensleydale are all much the same basic cheese, and gorgeous they are too.
4.5 litres of milk
¼ teaspoon of mesophilic starter OR a tub of rich creamy yoghurt, the /creamier the better
6 drops rennet in a little cooled boiled water
1. Warm the milk to 30C and add the yoghurt or starter. Turn the heat off and leave for 30 minutes. (Or as long as it takes to make and drink a cup of tea.)
2. Add the rennet in a little boiled water and stir well, leaving for another hour.
3. Check for curds after this time.
4. Cut the curds into 1cm cubes. And pour into a cheesecloth lined colander.
5. Salt to 0.5% by weight and mix well with a cutting motion of a knife.
6. Press gradually with a medium weight, about 4 Kg overnight.
7. Fall the cheese out onto a plate leave for a few days in a sterile container with the lid off so it can dry a little more.