Recipe: Indian Cottage Cheese
Preparation time
Cooking time
Total time
This is such a simple recipe, but you will need to plan in advance a little
Recipe type: Cheese
Cuisine: Indian
Serves: 4
  • 1 litre of milk. Ideally Graham's Organic Milk
  • Juice of 1 lemon
  • You'll need a saucepan, a wooden spoon, a sieve, a piece of muslin or jelly bag, a bowl to set the sieve in.
  1. Bring the milk to the boil in a saucepan, stirring all the time. As it starts to boil, add about ½ the juice.
  2. Turn the heat off. The milk should start to curdle, the solids will separate from the whey. Add additional juice if it's not separating.
  3. Stretch the jelly bag over the sieve or line it with muslin. Rest it over a bowl to collect the whey. As you can see my jelly bag is well used! Lift the bag out of the sieve and let it drain. This will only take a few minutes.
  4. When all the liquid has drained, place the jelly bag or muslin on a plate and use the heavy saucepan to press the cheese for about an hour. The photo below shows the cheese before pressing, and indeed you could use it like this. Keep in the fridge until you use it in your preferred recipe. It will keep at least a few days.
Recipe by Edinburgh Foody at