Prep time 30 minutess + chilling time
For the cottage cheese
1Ltr full fat milk
25ml lemon juice
Small pinch salt
1 tsp. runny honey
1 tsp. finely chopped mint fresh
1 tsp. lime zest
For the Fruit
1 small cantaloupe melon (peeled & cut into wedges)
1 kiwi (peeled & sliced)
2 nectarines (destoned & cut into 4)
12 fresh strawberries (washed)
Start by making the cottage cheese. Pour the milk into a pot with the salt and place onto a medium flame. Gently bring to a boil, making sure the milk does not boil over. Reduce the heat to low, add the lemon juice and give the milk a good stir. Keeping a watchful eye, stir the milk from time to time using a metal spoon until the curds and whey start to separate.
Cook for 2 mins, remove from the heat and set aside for another 2 mins. Meanwhile, prepare a fine mesh sieve over the sink or place a muslin cloth over a normal colander. Gently tip the curds and whey into the sieve and allow to drip for a couple of mins. Transfer the curds to a container and chill quickly by placing your freshly made cottage cheese over an ice bath. When cool enough, cover the container and place into the fridge to chill.
Once the cottage cheese is fully chilled add the honey, mint and lime and mix well.
When ready to serve, arrange the fruit onto a large serving plate, place the cottage cheese into a bowl and there you have it. Serve extra honey on the side if desired.
Cook’s notes & tips
Cottage cheese can be made ahead of time. Store it covered, in the fridge for up to 3-4 days. When making cottage cheese make sure to use fresh milk, ideally not the long-life type as the processing involved in making it might hinder the curds from forming.