We mixed milk powder with some milk then heated it gently until it was just luke-warm. Then we added rennet and left it for 15 minutes to set.
After that Mr Haste cut it into 1cm cubes to let the whey separate from the curds.
Then we poured it into cheesecloth for two hours.
The next day we tried some on crackers.
We used the recipe from
http://www.nzwomansweekly.co.nz/food/nanas-pantry/homemade-ricotta-and-cottage-cheese/
Can you see the whey that has separated from the curds overnight?
A quick sample of the students:
7 really liked it
6 thought it was ok
6 didn't like it at all
Given that it was cottage cheese and children I call that a victory!
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