Homemade Cottage Cheese

Step 1: Note; Whilst boiling the milk ~ Place a colander or wire sieve over a large bowl, line the colander/sieve with a clean piece of muslin, cheesecloth or chux to catch any liquid whey that drips out

Step 2: Combine the milk and salt in a medium saucepan over a medium heat; bring to the boil, then mix in lemon juice to allow milk to curdle.

Step 3: Sieve curds and let drain, (sieve curds in the lined a colander or strainer already prepared & drain for 30 minutes).

Step 4: Drain well and transfer the cheese from the cloth into a bowl and use a small spoon to break it into smaller curds.

Step 5: Serve with toasted sour dough, toasted baguette or even on a cheese board with water crackers.

Step 6: If not serving immediately store in a covered container in the refrigerator, until ready to use, should last about 2 days or so.