Cottage Cheese Recipe

Making Cottage Cheese

1. 1

   Heating the Milk

   In a large pot, pour 1 liter of milk and heat it over medium heat until it reaches a temperature of about 190°F (88°C). Stir occasionally to prevent it from scorching.

2. 2

   Curdling the Milk

   Once the milk has heated, remove it from the heat and add 1 tablespoon of white vinegar or lemon juice. Stir gently for a few seconds, then let it sit undisturbed for about 10 minutes. You should see the milk curdle and separate into curds and whey.

3. 3

   Draining the Curds

   Line a colander with cheesecloth or a fine mesh strainer. Carefully pour the curdled milk into the colander to separate the curds from the whey. Rinse the curds under cold running water to cool them down and remove any acidity.

4. 4

   Adding Salt

   Transfer the drained curds to a bowl and add 1 teaspoon of salt. Mix gently with a spatula or spoon to combine.

5. 5

   Optional Add-ins

   If desired, add finely chopped chives, black pepper, and garlic powder to the cottage cheese. Mix well to incorporate the flavors.