Guda cheese

Step 1: Warm 16 ¾ cups pasteurised sheep's milk in a large, very clean pan over a low heat to 90°F, stirring gently. Stir in 1 tsp calcium chloride solution and 2 tbsp live plain yogurt, cover and leave for 45 minutes at that temperature.

Step 2: Stir in 1 tsp vegetarian liquid rennet for 30 seconds with an up-and-down motion, then stop the milk moving with the back of a spoon. Cover and leave undisturbed for 45–60 minutes.

Step 3: Check for a clean break: slide a knife into the curd and lift; it should split cleanly with clear, yellowish whey in the crack. If it is still soft, wait 10 more minutes.

Step 4: Cut the curd into 1.5 cm cubes. Rest 5 minutes, then warm slowly to 100°F over 30 minutes, stirring gently, until the curds shrink, firm up and feel springy when squeezed.

Step 5: Pour into a colander lined with cheesecloth. Drain for 30 minutes, then work in a third of 1 ⅛ oz coarse salt, crumbling the curd with your fingers.

Step 6: Pack the curd into a cloth-lined mould or a colander, fold the cloth over and press with a 3–4 kg weight for 6 hours, turning once.

Step 7: Unwrap, rub the outside with the rest of 1 ⅔ oz coarse salt and leave on a rack in the fridge for 2 days, turning daily, until the surface is dry.

Step 8: Wrap in a dry cheesecloth and ripen in a box in the fridge for 2–3 weeks, turning every few days and wiping off any moisture. It is ready when crumbly and sharp. Discard it if it smells rotten or grows pink, black or furry mould.