Step 1: Make the basic curd

Heat up your milk to 82 degrees Celsius, gently stirring to prevent the milk from sticking to the bottom of the pan. Take off the heat and stir in the yogurt until well combined. Then add in the lemon juice and return to heat for another 5 minutes, while gently stirring here and there (don’t stir too much). The curd will have separated from the whey. Turn off the heat.

Step 2: Strain the curd

Hang your strainer above another pan or container and line it with the clean cheesecloth. Now gently scoop the curd and whey into the cheesecloth with a ladle. The curds will drain in the cheesecloth while the whey passes through. This process takes some time, as the whey separates and drains off slowly. Press the whole, once all liquid has been introduced into the cheesecloth, to express more of the whey. Then tie a string around the cheesecloth and hang the whole above your kitchen sink (or another type of container) for half an hour.

Step 3: Mix the curds with the inoculant ‘chèvre cheese’ penicillium candidum

After draining the curd, but while it is still warm to the touch, place the curds into a food processor and add in the cheese and butter. Blend until creamy and smooth, and then add salt to taste. When the cheese is to your liking, you can roll the cream in a ‘sausage roll’ using cling film. Otherwise, just place it in a nice glass Tupperware with a lid. Then place it in the fridge overnight. This cheese stores really well in the fridge for up to two weeks. The fungi will start to work and make the cheese softer and oozier as time goes on. If you want a white mold to form, wet the surface of the cheese a little and leave it in a clean, cool, and dark area at 15 degrees Celsius for a while.

Step 4: Serve

Best served at room temperature on rye toast with walnuts and honey.