Cottage Cheese

It happened again last week.  The milk in our fridge went sour, waiting in vain for its delicious goodness to be poured over cereal or into a big glass and enjoyed.  Nope, we ignored that poor sad bottle of milk until it was well past its expiry date.  It happens a lot with just Kevin and I in the house, and since our favourite brand is only sold in 2 litre bottles, is almost unavoidable.

Throwing out (what was once) good food always makes me crazy so I checked the internet for ideas on how to put our inevitable supply of sour milk to good use.  Aside from the usual pancakes, and baked goods (some of which I will share with you later on),  I was  happy to discover I could turn larger amounts of sour milk into Cottage Cheese.   OOOOHHH!  Alchemy right in my own kitchen!!  That intrigued me and I had to give it a try.

After trying many versions of the same basic principle, and suffering a few failures in the process, this is the technique that I have found to work best for me.   Now that I have a useful solution for all that sour milk I don’t mind so much the discovery that once again, the milk in our fridge has gone sour.  Unless of course, I have already poured it on my cereal.

I do hope you try this.   It is simple to do, and the results are so good, I am sure you will be happy you did.



2 litres whole milk, soured

3 Tablespoons white vinegar

1/4 tsp salt ( more or less, to suit your taste)

3  Tablespoons milk (or cream), not sour

Heat milk over medium low heat to 185F, stirring occasionally to prevent milk from scorching.

Do not allow milk to boil!
Do not allow milk to boil!

Remove from heat, and gently stir in vinegar. Let stand 5 minutes to allow curds to form and separate from.


IMG_1620Line a colander or large strainer with double layer of cheesecloth and place over a bowl.  Pour curds into strainer, allow whey to drain, discard whey.

Rinse curds under cool running water, then gently squeeze cheesecloth to remove excess water. Curds will be quite dry at this point.

If you want dry curd cottage cheese, skip adding the milk and sue as is.
If you want dry curd cottage cheese, skip adding the milk and sue as is.

Transfer curds to bowl, add salt to taste, stir in milk.  If you like it creamier, just add more milk until it is the consistency you like.

Enjoy.  Oh, and yes, you can feel a little smug about your latest culinary feat!


Classic Bruschetta

The tomatoes in the gardens are starting to ripen and this is a great way to enjoy all that tomato-ey goodness. Use the freshest, ripest tomatoes you can find and a good quality olive oil.  Chances are  you will hear the same thing I overheard at the last gathering I took this to:  “This tomato thing is awesome!”

Tomatoes, Olive Oil, Basil and Garlic.
Just a few ingredients.

4 ripe tomatoes (I use Roma, but any variety will do)

2 cloves garlic

4 sprigs of basil, leaves only

2 Tablespoons olive oil

½ tsp salt

freshly ground pepper

Dice tomatoes and place in medium size mixing bowl.

Mince the garlic, then sprinkle it with a little salt and continue working with the back of your knife until a smooth paste forms.  Add to the tomatoes.

Stack the basil leaves, roll them up a bit, and then thinly slice crosswise. (This is called ‘chiffonade’). Add to tomatoes and garlic.

Mix in the olive oil, salt and pepper to taste and toss well to combine.

Transfer to serving bowl and serve with Crostini.


Can be made 2 hours ahead. Best if not refrigerated before serving.