How To Make Your Own Cottage Cheese

Homemade cottage cheese is so easy to make and is an ideal way of using up surplus milk. Ordinary supermarket milk is fine as long as it's not long-life (UHT) milk. 

Here's how to do it. Heat 1 gallon (4.5 litres) of whole milk slowly in a saucepan stirring regularly. DON'T LET IT BOIL. Heat to 190F (88C). If you don't have a thermometer, this is just below boiling point. 

Remove from the heat and add ¾ cup (180ml) of white vinegar. Stir a few times and the milk will start to separate into curds (the solids) and whey (the liquid). Cover and let it rest for 30 minutes. 

Meanwhile line a colander with clean piece of doubled cheesecloth or a thin tea towel. Put the colander over a bowl to catch the whey. Use a slotted spoon or similar to transfer the solids to the lined colander and let it drain for around 30 minutes. Gather up the ends of the cloth to wrap up the cheese. Hold tightly closed while running cold water. Continually squeeze the cloth of cheese with your other hand until it is cool. 

Put into a bowl and use a spoon to break it up. Stir in a little salt to taste. Chill before serving. Trust me, it's delicious!

Don't throw away the whey. It is high in protein. In fact, sportspeople buy whey protein powder when they are in training.  Use whey in place of some of the water when you make stock, replace part of the water when making baked goods, use it into soups, or add it to smoothies.

Or you can pour it on your hair, wait half an hour and then wash it. It will make your hair stronger and super shiny. Or you can add it to a footbath and soak to soften rough heels.

The eco-friendly life. You don’t have to be perfect but if everyone did what they could, what a different world it would be.

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