2) Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse the curd under cold water for 3 to 5 minutes or until it is completely cooled, squeezing and moving the mixture the whole time.
3) Once cooled, squeeze the curd as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
4) If serving immediately, stir in the single or double cream and serve. If storing the cheese, transfer to a sealable container and place in the refrigerator. Add the single or double cream just prior to serving.