Add everything to your blender, but make sure to pour in the boiling water last—it needs to stay hot so the kappa carrageenan can activate properly. Blend straight away until the mix is silky smooth. Then quickly pour it into your mould of choice—it starts setting fast, so don’t hang about!

Let it chill uncovered in the fridge for about an hour, or until it firms up completely. To release it, just turn the mould over and give it a few taps on the bottom and sides. Store your cheese in an airtight container in the fridge for up to a week, or freeze it for later.