Ingredients 4 pints of full-fat organic milk
Half a tsp of salt
1 tblsp of probiotic yogurt
Pour the milk into a deep saucepan and leave on a low heat for 30 minutes.
Remove the milk from the hob and leave to cool for 30 minutes.
Stir in the yogurt and cover with a lid. Leave on the hob overnight. It is important that your kitchen is cool and not warm, or you'll have made yogurt, and throwing away good yogurt is a damn shame.
In the morning the mixture should almost resemble yogurt, but it won't have set. Place saucepan back on the hob on the lowest heat for 20 minutes with the lid on.
You'll have cottage cheese that is full of a watery substance. This is whey and needs to be drained carefully.
Depending on how sloppy/dry you like your cottage cheese (I like mine 'dry') you may want to retain some of the whey. It's up to you.
Once drained season with a little salt and either eat immediately or store it in the fridge. It keeps for a week.
In our household we get through about 900g of cottage cheese per week, it costs around £1.50 per 300g, but with 1 pint of milk at 56p making the same amount you're saving a substantial amount. So let's get cooking.