Wendyl Nissen shares her Green Goddess recipe for making your own cottage cheese at home.
The hardest thing about this recipe is ﬁnding the rennet, called Renco at your supermarket. They usually keep it by the custard powder but you will probably have to ask for it.
This cheese will last in the fridge for about a week and I keep mine in a beetroot keeper, one of those plastic storage jars with a basket inside which you lift out.
3 tbsp skim milk powder
600 ml full-fat milk
1 tsp Renco rennet
Mix a little milk with the milk powder to form a paste in the bottom of a saucepan and then add the rest of the milk.
Heat to lukewarm, no hotter.
Add the rennet and stir.
Set aside in a warm place for 15 minutes to set.
Get a carving knife or similar and cut the curds by slicing it in a grid pattern to get lots of little centimetre wide squares (this releases the whey).
Line a sieve with a paper kitchen towel or muslin and pour the mixture into it.
Leave over a bowl to drain for about two hours, or longer if you like it drier.
Mash up with a fork if it needs it and store in the fridge.
Feed the drained liquid to your dog or your hens.