Makes about 1 kg (2 lb 4 oz)

Fresh, homemade cheese is easier to make than most people think and it tastes better than anything you can buy. Fresh cheese does not travel well and has a very short life due to its high moisture content.Fromage blanc is the purest expression of fresh cheese but it does rely on a good-quality milk for the bulk of its flavour, so start with unhomogenised milk, as fresh as you can get it. You are also going to need to find some rennet.

This fromage blanc has cream added to it. This is because a lot of people have asked us for a ‘cream cheese’ recipe. Adding cream gives a richer flavour and a more dense texture. You can make it with less or even no cream for a pure version but it’s pretty good with a bit of cream.

1.5 litres (52 fl oz/6 cups) full-cream (whole) unhomogenised milk

1 litre (35 fl oz/4 cups) pouring (whipping) cream (35%)

250 g (9 oz/1 cup) natural ‘live’ yoghurt (see note)

rennet (consult the packet for dosage rates as these may vary between brands)

muslin (cheesecloth)

Make a double boiler using a large stainless steel bowl over a large saucepan of simmering water. Pour the milk, cream and yoghurt into the bowl and stir constantly until it reaches 35°C (95°F) — check using a kitchen thermometer.

Remove the pan from the heat and place in a water bath of 35°C (use your sink with the plug in it) — use the thermometer to ensure the cream mixture is kept at a constant temperature.

In a separate non-reactive bowl, combine the rennet with 100 ml (3½ fl oz) cooled boiled water. Add this to the warm milk mixture and stir thoroughly for 3 minutes. Use your spoon to stop the milk from moving (you need it completely still while the rennet is working). Cover and leave for 1 hour, then check to make sure the curd is firm and set — it should come away from the sides of the bowl easily and you should be able to press your fingers on it gently without it breaking. Leave for longer if necessary.

Use a knife to cut the curd into 5 cm (2 inch) cubes — this will assist the whey to escape from the cut surfaces. Let it sit undisturbed for a further 15 minutes. Using a slotted spoon, very gently lift the curds into a colander or sieve lined with a few layers of muslin. Fold the excess cloth over the top and cover with plastic wrap. Place the colander in a bowl to catch the drips and refrigerate to drain the whey — the fromage blanc can be eaten, very soft (unsalted) after only 1 hour or will be firmer after about 8 hours.

After draining, transfer to a bowl, season with salt, to taste (omit salt if using in a sweet recipe), and stir well or you can gently whisk to remove any lumps. Store in an airtight container in the refrigerator for up to 3 days.

Lightly toast some of your favourite sourdough and spread it with drained fromage blanc. Eat it simply or finish it with a drizzle of good olive oil, season with salt and pepper and top with ripe tomato or avocado and some chopped parsley. You can even add a poached egg and sautéed spinach. Or, if you prefer something sweet, spread a spoonful of jam or honey over the top and enjoy.

NOTE: We use natural ‘live’ cultured yoghurt to culture the milk. If you can't make your own, look for any yoghurt that has ‘live cultures’ on the label. If you are going to make this regularly, or if you want to experiment, it would be worth getting some cheese cultures from online cheesemaking suppliers.