Cottage cheese is a supermarket staple, and the kind of dairy people enjoy as part of a low-fat diet. Traditionally, however, cottage cheese was made with full-fat, Jersey, or Guernsey milk. Cows from the channel islands are healthier because they graze on grass all day, and their milk is merely pasteurised, as opposed to homogenised.
Homogenised milk has had the natural cream eliminated, and it is mechanically forced through a small passage at a high velocity. Homogenising milk simply makes milk 'prettier' in my eyes because the milk is whitened, the protein molecules are made a little bit smaller, but if milk was intended to be this way, surely it would come out like this naturally.
The fat in milk contains a substance called Xanthine Oxidase. When milk is not homogenised, both the fat and the xanthine oxidase are digested into smaller molecules, which are either used or excreted from the body. It has been found that the homogenisation process is responsible for allowing some of the xanthine oxidase to pass intact, in small protective packets, through the wall of the intestine and into the circulation.
Un-homogenised milk is in a more natural state, higher in whole proteins (which keep your weight low), and is easier on the tummy, thus better for you.
This is possibly why I am intolerant to homogenised cows milk, but why I can tolerate Jersey and Guernsey milk.
In an attempt to live a healthier life, and enjoy the simple pleasures, I created a batch of cottage cheese which is beautifully thick, creamy, and incredibly moreish
Ingredients 1 Litre Jersey/Guernsey milk
Pinch of sea salt (optional)
Tablespoon Cottage cheese
Pour the milk into a saucepan with the cottage cheese.
Heat the milk over a medium heat for 5 minutes.
Turn off the heat and cover with a lid. Leave overnight.
In the morning remove the lid, and check the consistency of the milk. It will still be quite milk-like, with skin on top.
Replace the lid and turn to the lowest heat. Cook on this low heat for 2 hours, checking every 30 minutes to ensure it has not bubbled over.
Check the milk with half an hour to go, and it should be creamy, and resemble cottage cheese, with some milk still at the bottom of the pan.
Season with a pinch of salt if you like.
Pour into a tub/jar.
Store in a tupperware box/in a tub with an airtight lid.
It will keep in the fridge for 1 week.
The end result is a slightly sweeter version of what you may have enjoyed from the supermarkets. The natural fats in Jersey milk caramelise when heated, and the protein becomes more soluble because the heat breaks down the molecules, so it's easy on the stomach, and can be given to toddlers and children.