Too much milk in the fridge to use up in time? Try turning the milk into delicious, self-righteous cottage cheese.

For every litre of milk you need a quarter cup of clear vinegar, half a teaspoon of salt and 50ml of cream.

Pour the milk into a large pan and heat up. When the milk starts to steam, remove the pan from the heat and stir in the vinegar. Stir slowly for two minutes. The milk will now start to curdle and form lumps. Cover and leave to stand at room temperature for half an hour.

Drain the lumps of milk in a sieve lined with cheesecloth and allow to drain thoroughly. Fold up the cloth and rinse under cold water until all the lumps have cooled. Knead with your fingers. Once cooled, squeeze dry as well as possible and place in a mixing bowl. Add the salt and break up the lumps. Stir the cream into the cottage cheese just before serving.