Cottage cheese is just like our basic cheese and is easy to make. There is some confusion with this being called Farmer’s Cheese in many places, and Smallholder’s cheese.
To my mind it doesn’t look that appetizing, but once you taste it you wouldn’t look back – it is probably one of the best cheeses around. I wouldn’t mind it with a salad every day, and I can guarantee I wouldn’t miss bacon or a steak one bit!
4 litres Fresh whole milk
¼ teaspoon mesophilic starter or a tub of live yoghurt
5 drops of rennet
Combine the milk with the starter.
Heat to 33C add the rennet in a small quantity of cool, boiled water.
Cover and set aside to set.
Cut the curd into 1 cm cubes. Allow the curds to firm up for 15 minutes.
Slowly increase the temperature to 40C and cook at this temperature for 45 minutes.
The curds are cooked when they have shrunk and fallen in the whey.
Line a colander with a cheesecloth and drain the curds for 15 minutes.
Plunge the curds into iced water for 5 minutes.
Using your fingers, on the outside of the cheese cloth, manipulate curds so they are washed.
Repeat this at least three times in fresh water.
Drain the curds to consistency you like – cottage cheese isn’t dry – and place in a bowl. Season with a teaspoon of salt.
You can add herbs if you wish. You can add cream if you wish – actually, add cream, it’s gorgeous, the diet can wait.