Homemade Cottage Cheese


All utensils should be cleaned very well before beginning.


1 quart (1l) whole milk

4 drops liquid rennet

½ teaspoon of salt, plus more to taste

6 tablespoons heavy cream (or half-and-half), or a mixture of heavy cream and buttermilk

Heat the milk very slowly in a medium-sized, non-reactive saucepan. Use the lowest heat possible and if you have a flame-tamer for underneath the saucepan, now’s a good excuse to use it.... to continue

Get it under the tap! Nobody wants a dirty smelly cheesy bellend, don,t you know how to wash?

There is no need to have cheese on any cock!! Use soap and water!! It is basic personal hygine!