Ingredients
- 1 liter (4 cups) whole milk
- 2 tablespoons white vinegar or lemon juice
- A pinch of salt (optional)
Instructions
- In a saucepan, heat the milk over medium heat until it’s just about to boil (around 85–90°C / 185–195°F).
- Turn off the heat and slowly stir in the vinegar or lemon juice. The milk will start to curdle.
- Let it sit undisturbed for 5–10 minutes so the curds fully separate from the whey.
- Place a clean cheesecloth or fine sieve over a bowl and pour the curdled milk through it to strain out the whey.
- Rinse the curds gently with cold water to remove the vinegar/lemon taste.
- Squeeze or press lightly to remove excess liquid, then transfer to a bowl.
- Sprinkle with salt if desired and stir lightly.
- Your fresh cottage cheese is ready to serve!
Would you like me to give you a flavored version too (like herbed cottage cheese)?