Delicious Homemade Cottage Cheese

So tender, tasty and healthy — just like grandma’s! Homemade village cottage cheese can be prepared in an ordinary city apartment. The only condition is whole cowʼs milk, of course country milk. This is what makes delicious, healthy cottage cheese.
cook time: 72h
Maya Lindell
Delicious Homemade Cottage Cheese

Nutrition Facts (per serving)

68
Calories
4g
Fat
5g
Carbs
3g
Protein

Ingredients (1 portion)

Basic:

Milk (homey, rustic) 1.5 l

Recipe instructions

Step 1

Step 1
How to make homemade rustic cottage cheese? Prepare your food. You only need one product — milk. Buy milk from the market or from a farmer. You can also make store-bought cottage cheese, but it will be much smaller in quantity and it will be much poorer in taste.

Step 2

Step 2
Do not boil the milk, but, on the contrary, leave it on the table for two days to ferment. You can skim the cream off the top first. Or sour cream if the milk has been standing for a while. As a result, you will get a whole jar of curdled milk. It may begin to separate into a thick part and a whey, as happened with me.

Step 3

Step 3
Pour the resulting curd (along with the whey) into a three-liter jar. Take a large saucepan. Line the bottom with a clean towel or napkin (to prevent the jar from bursting). Place a jar of yogurt on a towel. Pour cold water into the pan so that its level is higher than the level of the milk in the jar.

Step 4

Step 4
Place the pan with the jar on low heat. Wait until the water in it boils. Turn off the heat and leave it like that for 1 hour. You can cover the jar with a lid.

Step 5

Step 5
After time has passed, drain the boiled yogurt in a colander placed on a bowl and lined with gauze or a linen napkin. Take thick gauze with small holes. Or fold it in several layers. Do not pour out the whey; you can bake pies and pancakes with it. Wait for most of the whey to drain.

Step 6

Step 6
Then gather the ends of the fabric into a knot and fasten them (it is convenient to use an elastic band). Hang the bag of cottage cheese in any way so that all the whey is completely drained from it. I hang it on the faucet above the sink. After 2 hours, the cottage cheese will be ready. From one and a half liters of milk I got about 250 grams of cottage cheese.

Step 7

Step 7
Transfer the cottage cheese from the napkin into a container and put it in the refrigerator. Please note that homemade dairy products have a short shelf life; eat cottage cheese fresh. Bon appetit!

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