Decided to try one of these back in March so I got out the old standard 200 Easy Homemade Cheese Recipes and went to work. First off I doubled the recipe which, in hindsight, may have been a mistake. This is basically a fresh cheese so having such a large cross section to brine and dry has been an issue. I have however, managed to tend it and it appears to be aging into a successful cheese and should be ready in a couple more weeks. I start with I used 4 gallons of PH milk and two pints of heavy cream. For saffron I varied from the recipe a bit in that I used a healthy pinch of Persian saffron which I ground up with a mortar and pestle and another healthy pinch of Spanish saffron threads which I left undisturbed. Both were placed in a small bowl with steeping hot water to "brew" prior to adding them, and the water, to the milk/cream mixture.