Cottage cheese

 If there was one everyday item which I used to waste a lot, it was milk.  I know this isn't a problem for most people but in a household of one person who doesn't eat breakfast cereal and drinks her coffee black, it can be difficult.  

I buy UHT milk to use for tea/coffee when guests call unexpectedly.   If I know guests are coming I buy pasteurised milk.  The UHT stuff comes in one litre containers but I can buy just a pint of pasteurised and sometimes even less.  I can manage to use up the remains of a pint but a litre is a lot of milk!

So I make cottage cheese.  Heat the milk to just below boiling point, add a generous squeeze of lemon juice and stir.  The milk will curdle.  (IT IS NOT THE SAME AS LEAVING MILK TO GO OFF!   DO NOT DO THAT!)  Leave it to cool a little then strain it.  I use muslin inside my sieve.  Leave it until all the whey (a colourless liquid) has drained off then put the cheese to chill in a dish in the fridge. The whey can be used in baking.

It does not have the same texture as a commercially produced cottage cheese but it has more flavour.  You may want to add salt.