Sponsored: Cottage cheese
Prep time: 30 minsTotal time: 
Sponsored: Cottage cheese
Sainsbury’s milk is sourced directly from a dedicated collective of over 100 British dairy farmers, who all follow specific cow welfare guidelines, and it has a mild, smooth taste. If it’s getting close to its ‘best before’ date' and you have a lot leftover, try using it to make your own cheese at home. Follow this recipe for cottage cheese to get started.
Prep time: 30 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 1L Sainsbury’s Semi-skimmed Milk
- 40ml lemon juice
- 50ml cream or Greek yogurt, or to taste (optional)
Step by step
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Pour the milk into a large pan. Heat to around 85°C, stirring occasionally to stop it burning. Remove from the heat. Pour in the lemon juice, then stir until you see the milk curdle. Cover and let rest for 30 minutes.
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Place a colander lined with a muslin cloth over a large bowl. Use a slotted spoon to move the curds into the colander. Let it drain for another 20-30 minutes or until it’s no longer dripping. Gather the ends of the cloth and wrap the cheese into a ball, then run it under cold water to cool down.
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Place the curds in a separate bowl and break up into smaller curds with a spoon or whisk. Season with salt and add the cream or yogurt, if using, for extra creaminess. Chill for at least an hour before serving.
Try a cottage cheese breakfast bagel , a toasted everything bagel with cottage cheese, herbs, fried egg, avocado and chilli oil.
