Monday, 2 May 2011

Cottage Cheese with Herbs

Now that my herb border is springing into life again, I am eager to get a taste of the new seasons herbs.  And this recipe for me is a simple one that allows their flavours to come through and awaken the palate.  This can be served as a dip or as an accompaniment to a salad or in sandwiches etc..


2 tablespoons lemon juice
2 tablespoons warm water
4 cups/1 litre/1 3/4 pints skimmed or whole milk
1-2 tablespoons very finely chopped herbs
Salt and black pepper

Combine the lemon juice and water

Heat the milk to boiling point, remove from the heat and slowly drizzle in the lemon mixture, stirring very gently.  Stop stirring and adding when the curds separate and the whey is yellowish and clear.  Leave for one hour.   Then with a slotted spoon gently lift the curds into a bowl.

Fold the herbs gently into the cheese (if making plain omit), add salt and black pepper to taste and spoon into a cheesecloth lined sieve or colander.  Leave to drain for 1-2 hours or hang in the cheesecloth tied together with a string and hung up and allow to drip. Store once stopped dripping in a lidded glass container in the fridge.

I get so much more pleasure from doing things myself than neccessarily buying them from a supermarket shelf, and it is making use of what you have around you.  For the best part most of us have the above ingredients already in our kitchen armoury.


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