Cottage Cheese

cottagecheeseThis is a very simple recipe with many variations. Make your cheese plain, then add fruits, dried or fresh, herbs, spices or use this cheese for quiches or cheese cakes – sweet or savoury. Great in filo pastries, filled with fresh fruits or smoked salmon, and so on.


500 mL of warm milk
1 level teaspoon of Celtic sea salt
2 teaspoons of fructose
100 mL of Grainfields


Mix together all ingredients in a sterile glass jar; place lid on loosely. Ferment at an even temperature of 40°C for 24 hours; refrigerate to set. Strain through muslin cloth. Do not discard the liquid; drink it. Store your cheese in the refrigerator in a container with a lid.

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