Homemade ricotta and cottage cheese
If you can get fresh farm milk, you will make the most amazing cheese possible.
- Cottage Cheese: Mix a little milk with the milk powder in the bottom of a saucepan to form a paste, then add the rest of the milk.
- Heat to lukewarm, no hotter.
- Add the rennet and stir. Put aside in a warm place for 15 minutes to set.
- Get a carving knife or similar and cut the curds by slicing in a grid pattern to get lots of little centimetre-wide squares - this releases the whey.
- Line a sieve with a paper towel or muslin and pour the mixture into it.
- Leave over a bowl to drain for about two hours, or longer if you like it drier.
- Mash up with a fork if it needs it and store in the fridge.
- Feed the drained liquid to your dog - mine loves it!
- Ricotta: Put the milk and cream in a heavy-based saucepan or preserving pan and heat slowly until it is just on the boil.
- Add the lemon juice and salt, then reduce the heat to allow it to simmer.
- After about five minutes you should see the curds separate from the whey. If not, turn the heat up a little but don't let it boil!
- Once the separation occurs, take the pot off the heat and gently pour the mixture into a sieve which you have lined with muslin, a fine weave tea-towel or a clean lace curtain.
- Gather up the cloth and tie at top, then hang from your tap or over the bath to drain for 15 minutes.
- Cool, then store it in the fridge.