Cottage and Cream cheese

Cheese making is one of those things that holds a lot of mystery but really is very simple to make on a daily or weekly basis.

4 pints of milk

salt and any flavourings like chopped herbs / Chives

Vinegar or Lemon/Lime juice

Butter if you want spreadable cream cheese

Warm milk to hand hot before removing from heat. Add Vinegar OR Lemon/Lime juice and stir gently. The curds should form as the whey  separates from the cheese. Drain off whey and save. For cream cheese mix in a little butter or a plus salt and any herbs. whisk until creamy. This creamy cheese can be added to sauces or used for sandwiches

For Cottage cheese drain fully in a sieve and add salt before adding herbs if wanted.

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About ladylesley

Surprisingly lifes not been easy. Ive ripped or broken most limbs just working with the sanctury animals but then Ive had access to all the wonderful plants and herbs growing freely. Ive fought battles against injustice and prejudice and Ive tried to help and empower people. At the end of the day I prefer animals to people and I love making traditional food and products from all that grows around me. If I can make it for free then Im even happier. Im the Hugh Fearnley Whittingstall of the poor and frugal
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2 Responses to Cottage and Cream cheese

  1. Tammy says:

    Lady Lesley,

    I absolutely love your info/recipes. Please keep posting and thank you for all the information you’re giving us. You’re an inspiration.

    • ladylesley says:

      Thank you Tammy,
      Im awaiting major surgery hence my being a little quieter than normal but rest assured once Im in full health I will be back to full strength and writing as its one of my passions.
      Lesley Cooper

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