Tuesday, 30 July 2013

Home made cottage cheese

This is very very easy, and a great way of using up any surplus milk, just scale it up or down in accordance with what you have available

2 quarts of milk
1/4 cup white vinegar

Heat milk to about 170/180 degrees, remove from heat and stir in the vinegar; almost immediately it will start to separate into curds and whey. Leave for 2 - 3 hours or so, then drain carefully through a muslin lined colander. When drained, tie the top and suspend to drip right through - I leave mine on the tap overnight.  Turn out the cheese into a bowl, break up with a fork and add coarse sea salt to taste. Keep in the fridge.


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