Cottage Cheese

I have come across this method of making cottage cheese. It is ridiculously easy. We use a lot of cottage cheese. My husband just loves cheesecake and buying cottage cheese can become quite costly.
You will need:

Maas
Salt to taste
Any other flavourings you would like to add.

I normally just use salt.

Method.

Line a colander with a cheese cloth. (if you don't have cheesecloth you can use a clean dish cloth)
Put the colander on top of a container, big enough to catch the wey draining from the maas. (the wey can be used to replace buttermilk in recipes. I also read it is good for tomato plants.)
When most of the wey has run off, tie the cloth at the top and hang in the fridge with a container underneath - there will still be a bit of wey draining from your cheese.
Leave for two or three days. the longer it hangs the firmer the cheese will be.
Take out the fridge, add salt and any flavouring you want.
I found that 2 kg of maas will make approximately 700 g of cottage cheese.