Gently heat the milk in a large pan to 90F/32C.

Remove the pan from the heat, cover and let it sit for 30 minutes.

Now add half the rennet mixture and again mix in using the up and down method for about 10 seconds.

Put the pan back on the stove and heat the mixture to 105F/40C and keep it at this temperature for 3 minutes.

The pan will be full of lumpy looking curds a bit like giant cottage cheese!

Line a colander with the muslin and place this over a large bowl to catch the whey. Now very carefully pour the curds into the colander allowing the whey to drain into the bowl below.

Leave for 15 minutes to drain and then add 1/2 tsp salt.

As I wanted to make the traditional Scottish crowdie that is almost firm and served in a roll covered with oats and pepper, I chose to wrap the muslin around the curds and place a heavy jar on top (homemade yogurt in case you are interested) to press out as much liquid as possible.

I then pulled off pieces of the cheese and rolled into balls slightly flattening them into patties.

Mix some pinhead oatmeal with coursely ground black pepper and press the cheese pattie into the mix making sure it is completely covered. Do this with the rest of the cheese and then pop them in the fridge to set up a bit.

Serve your homemade crowdie with oatcakes, on toast or with crunchy French bread and some leafy salad on the side. For me it has to be oatcakes and slices of pear, perfect!