Cottage cheese is simple and easy to make with milk kefir. A word of caution however, it is almost impossible to remove the grains from the cottage cheese so only try to do this once you have enough grains to be able to "loose" some.
*fine weave muslin or a very fine weaved fabric
*container to store cottage cheese in.
- Make your kefir as normal however leave to stand for 48 hours to create extreme seperation and to make the curds really thick and creamy (Cottage cheese is best made with whole full fat milk, it is much harder to so with semi skimmed)
- When you are ready to make your cottage cheese boil the muslin or fine weaved cloth for at least 20 minutes in a pan of boiling water to sterilize the fabric)
- remove the fabric from the pan (CAUTION IT WILL BE HOT!)
- Allow to cool before straining your kefir
- once the fabric is cool, spoon the kefir curds from your jar into the fabric, once all the curds are in the fabric gather the sides up and squeeze all the remaining liquid from the curds (best done over a bowl or the sink!)
- undo the fabric and spoon the cottage cheese into a container.
- If you want to flavour your cottage add that to the container. I find that garlic and rosemary works well with a little crushed black pepper.