Pour the milk into a large heavy-based saucepan.and stir in the
soured cream. Leave the saucepan in a room temperature for 24
hours. Then bring to the boil, gently
stirring with a wooden spoon so that the milk doesn't stick to
the base of the pan., then turn the heat off as large bits of
cottage cheese start to form:
Line a
colander with muslin or cheesecloth so that it overlaps the
sides. Pour off the whey, collecting the cottage cheese gently
in the colander. Gently pull up the corners of the cheesecloth
so that it hangs like a bag, twist the cloth to remove the
excess liquid:
Leave
the bag to hang from your tap for several hours so the weight of
the cottade cheese releases more liquid:
