Sit the colander over an empty bowl, line the colander with cheesecloth, letting extra fabric hang over the edges. Bring milk to the boil, lower heat, add lemon juice. Simmer and stir till the milk separates into Curds and Whey. If separation doesn't occur, add more lemon juice, pour into lined colander Leave for 2 minutes then gather up the overhanging cloth, twist the ends and fasten tightly over the Curd, tying with light string. Hang in a cool place (not in the fridge) 6 hours before eating or using. Keep the Whey as it is beneficial to health and makes a delicious replacement for stock in soups and casseroles. 

Cottage Cheese can be eaten plain or with fresh, finely chopped herbs of your fancy, mixed with sunflower seeds, paprika or black pepper. Additive should be mixed with the curd immediately after it is emptied into the colander snd before it is hung in a cool spot.

Cottage Cheese looks great served from an icecream scoop or melon scoop. with salad or with fresh or canned fruit. Children love it on sandwiches with honey, dates and banana. Cottage Cheese combination, sweet and savoury, are limitless.