| 1. | Heat the oven to 130/140 °C |
| 2. | Warm the milk gently with the salt added |
| 3. | Add the porridge and with a small wooden spoon stir until porridge thickens. |
| 4. | If too thick add a little water. The mix needs to be neither too thick or too thin. You need to be able spread out thin with a palette knife easily |
| 5. | Tip the hot porridge onto the Baking parchment and with large palette knife spread out carefully to a thin coating on the paper (try not to tear paper) |
| 6. | Place the paper onto a baking sheet and then place into the oven. Bake for about 30/40 minutes until the porridge has started to harden and dry out. Remove from the oven and invert the porridge on a clean work surface and peel off the paper gently. |
| 7. | Then place back on the parchment and continue baking for another 30/40 minutes until fully dried and slightly golden. |
| 8. | Remove from the oven and once cooled slightly break into random shards. |
| 9. | Store in an airtight container and serve with cheeses Will keep for 2-3 weeks and can be crisped again in a warm oven. |