Penny making cheese is relatively simple. This morning I made some Lancashire. I took 4 litres of full fat milk, 100ml of Plain Yoghurt, 100ml of buttermilk combined them and warmed to 30 degrees I then added 1 ml of Calcium chloride (diluted in 30ml of cold, boiled water) and 1ml of rennet (diluted in 30ml of cold boiled water) stirred them together for a minute and left it for I hour. I then cut the curds and stirred them for 10 minutes and then left them to stand for 30 minutes. Next I strained them off through a cheese cloth and left the curds to hang for 30 minutes to drain. I then broke the curds up added 2 teaspoons of salt and placed the curds into a cheese mould (lined with a cheese cloth) which is now weighted down to remove any further whey. I will keep it weighted down for 4 days and then remove the cheese from the cloth and allow to dry out at room temperature for about a week. I will then vacuum seal it and store it in the fridge for several months until it has matured.