Homemade Cottage Cheese

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Homemade cottage cheese can be found on the shelves with healthy foods, and it's easy to see why: it's popular among both health enthusiasts and those who simply love delicious, fluffy cheese pancakes. The great news is that making it is incredibly simple, and you can easily streamline the process. The key is to use good milk, ideally fresh, farm-fresh milk from a trusted source, but store-bought pasteurized milk will also work. The recipe calls for lemon, which is essential for separating the whey.

Ingredients

Milk - 2 qt
Lemon - 1 piece

Step by Step guide

Step 1

Pour the milk into a pot and warm it up, but do not bring it to a boil if it is pasteurized. If the milk is fresh from the farm, then it should be brought to a boil.

Step 2

Squeeze the lemon juice.

Step 3

Slowly pour the juice into the hot milk while stirring.

Step 4

When the whey starts to separate (this will happen almost immediately), remove the pot from the heat. Let it cool for a bit — 15 to 20 minutes.

Step 5

Transfer the cottage cheese to a sieve or colander lined with several layers of cheesecloth. Allow the whey to drain, which may take several hours. Once ready, transfer the cottage cheese to a container and consume within 3 days. You will get about 400 grams of cottage cheese from 2 liters of milk.