Processed Cheese from Cottage Cheese

Put the cottage cheese into a heatproof bowl. Homemade works best — it melts more easily and gives a fuller flavour.

Add the milk, baking soda and salt. Mash thoroughly with a fork until even. More milk gives a softer, looser cheese; less gives a thicker one.

Bring water to the boil and set the bowl of cottage cheese on top so it does not touch the water. Keep the heat low.

Heat the mixture, stirring constantly, until it starts to melt. If it will not melt, the cottage cheese is not acidic enough: add a pinch of citric acid (no more than ¼ tsp.).

Once the mixture is soft and slightly runny, blend it with a stick blender to a smooth texture.

Keep heating and stirring until it becomes glossy, thick and slightly stretchy — about 10–15 minutes.

Take it off the water bath, add the butter and stir until completely melted in. Add whatever herbs you like. You can also add pieces of ham if you want.

Transfer to a container and seal tightly. Cool.