Easy cottage cheese with chives recipe made with full-fat dairy milk and flavoured with fresh herbs. Simple homemade cottage cheese that makes the perfect spread for bread or crackers or used for pizza topping, cooking or adding to healthy salads.
1ltrfull fat milkany, but best not homogenised or pasteurised
2-3tablespoonsvinegaror lemon juice
1/4teaspoonsaltor to taste
1tablespoonchivesfreshly chopped (ad more to taste)
Instructions
Heat the milk gently up to 38 C in a large saucepan.
Take the saucepan off heat and add vinegar (or lemon), stir and leave for a bit.
You will see that in a few moments the milk curdles and separates.
Pour the curdled milk into a muslin cloth resting in a colander and bowl and twist the muslin cloth to squeeze the liquid.
Leave it for 30 min or up to 1 hr - either hanged over the side of the bowl or somewhere where the water can drip down.
Add salt (to taste) and mix in any other flavouring that you want to add. I added garlic chives from my herb garden to mine cheese, which gave it just the right flavour.