Place the milk in a large pot over a small burner on a low heat. Very gently bring the milk up to just below a simmer – about 10-15 minutes. Use a spatula to stir occasionally and prevent the milk on the bottom from burning.

Once the milk is gently bubbling, turn the heat off and remove from the heat and the stove. Add the lemon juice. Stir gently, only just to distribute the acid in the milk. Allow to sit for 15 minutes – the mixture should have curdled and become obvious ‘curds and whey.’ There should be white bouncy curds and a semi-transparent lemon coloured liquid.

If the liquid is still milky and completely opaque, return the pot to a gentle heat until it begins to separate, and then take it off the heat again.

Once you have left the mixture to sit for 15 minutes, the mixture should have obviously separated into the two distinct elements – the white curds and the lemon coloured whey. Gently pour the curds through a sieve lined with muslin cloth or a nut milk bag. You can discard the whey or use it in smoothies or baking.

Bundle up the curds in the nut milk bag and give them a rinse under cold water. Once cool enough to handle, use gentle pressure to squeeze the excess liquid off the curds. They don’t need to be drained for long.

Transfer the curds into a mixing bowl. Add the salt and then cream until you reach your desired consistency. Stir gently and carefully to prevent breaking up the small chunks of curd (for an authentic looking cottage cheese).

Once you’re happy with the consistency, check for seasoning and store in an airtight container. Keeps for a few days in the fridge.