Makes 4 servings
2L full fat milk
1tbsp buttermilk
5 drops vegetarian rennet
1tsp salt
1 cup cream
cheesecloth
Cottage cheese is probably the easiest cheese to make. Heat the milk to 20°C and stir in the buttermilk. Leave for 12 hours for the buttermilk to acidify the milk. After 12 hours there should be no visible change in the milk - if there is, you may have kept it too warm or added too much buttermilk. Mix the rennet with 10ml of cold water, stirring well. Heat the milk to 30°C then add the rennet, stirring for about a minute. Now leave the milk completely still for 1 hour, at which point it should have set. To check this, stick a clean finger into the milk - if it breaks cleanly as you pull your finger out, it's ready. Otherwise check again once an hour until you get a clean break.
Now cut the curd into half-inch cubes, and leave for ten minutes to allow the why to drain out. After ten minutes pour the curds into a cheesecloth-lined colander, tie up the corners into a bag and drain for ten minutes until the it stops dripping, then dunk the bag into a sink full of cold water repeatedly until the water runs clear. Now open the bag and break up any large lumps of curd, then sprinkle over the salt, add the cream and mix thoroughly. Store in the fridge and eat within five days. Enjoy!