Cottage Cheese with Herbs
You will also need a large sheet of muslin
- 1.2 litres (2 pints) milk
- 1 teaspoon of rennet
- Salt and freshly ground black pepper
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh chives
Pour the milk into a pan and heat gently to blood temperature. Stir in the rennet and pour into a jug. Leave it for four hours at room temperature. The milk will set like junket.
Place the muslin over a colander in a bowl and turn the set milk into the muslin. Tie up the corners with string and leave overnight in the fridge to drain. The next day place a weight on top of the muslin parcel of cheese so that the remaining whey can be squeezed out. This will take about an hour. Then take your cheese out of the muslin and put it in a bowl. Mix in the chopped herbs plus salt and pepper to taste. For a creamy cottage cheese add a little cream if you wish.