Last night Di showed me how to make cottage cheese. This is cottage cheese in the indian style, not the round balls you find in a container at the supermarket.
Bring 2 litres of milk to the boil. Stir in 6 tablespoons of vinegar (3 tbsp per litre of milk). Pour it into a sieve lined with a cloth. Season with cummin seeds or salt or whatever you fancy, then gather up the edges of the cloth, twist and squeeze hard. Place it under something heavy to drain for 4 hours (or 10 minutes as we did last night). Slice and eat. Or slice and fry and put in palak paneer – yum.