INGREDIENTS

INSTRUCTIONS

Put the milk into a spotlessly clean stainless steel saucepan. Heat  it
very gently until it reaches the shivery stage and is barely  tepid.
Add the rennet, stirring it well into the milk. Cover the  saucepan
with a clean tea towel and the lid. (The tea towel prevents  the steam
from condensing on the lid of the pan and falling back on  to the
curd). Set aside and leave undisturbed somewhere in your  kitchen for
2-4 hours, by which time the milk should have coagulated  and will be
solid.  Cut the curd into dice with a spotlessly clean knife. Put back
on a  very low heat and warm gently until the whey starts to run out of
the  curds. It must not get hot or the curd will tighten and toughen
too  much. Ladle into a muslin-lined colander over a bowl. Tie the
corners  of the cloth together and leave to drip overnight.  Crackers:
Preheat the oven to 180C/350F/gas 4.  Mix the brown and white flour
together and add the salt and baking  powder. Rub into the butter and
moisten with enough cream to make a  firm dough. Roll out very thinly -
about 1.5mm thick. Prick with a  fork and cut into 6cm squares,
diamonds or rounds. Bake in the  preheated oven for 20-25 minutes or
until lightly browned and quite  crisp. Cool on a wire rack.  Sieve the
cottage cheese. Mix in the freshly chopped herbs and garlic  if using.
Season to taste. It may even need a pinch of sugar.  Transfer the
cheese to a pretty bowl and serve with home made  crackers.
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