Easy Homemade Cottage Cheese from Sour Milk

Natural, tasty, healthy. Better than store bought! Making homemade cottage cheese from sour milk is not at all difficult. All it takes is a little time and effort and you will have an excellent quality product at your disposal. It can be used for making cheesecakes, various baked goods, or just like that. Try it!
cook time: 1h 30 min
Ethan Rowley
Easy Homemade Cottage Cheese from Sour Milk

Nutrition Facts (per serving)

60
Calories
3g
Fat
4g
Carbs
2g
Protein

Ingredients (2 portions)

Basic:

Spoiled milk 1 l

Recipe instructions

Step 1

Step 1
How to make cottage cheese from sour milk at home? Prepare all the necessary ingredients. Prepare just one ingredient. You can use milk that has naturally soured or, as in my case, homemade curdled milk, the recipe for which is in my profile. The best and most delicious cottage cheese you will get will come from homemade full-fat milk; it may not work from store-bought milk, since it is pasteurized. I draw your attention to this.

Step 2

Step 2
Place the saucepan with milk over very low heat. It is better to take enamel dishes, not aluminum. An article about saucepans will help you choose the perfect pan; the link is at the end of the recipe.

Step 3

Step 3
When heated, sour milk will begin to curdle even more.

Step 4

Step 4
These clots will begin to form — this is the whey being separated.

Step 5

Step 5
Heat further, while making sure that the milk does not burn or overheat, otherwise the finished cottage cheese may become rubbery. Heat up to fifty degrees, then turn off the heat and let the milk cool.

Step 6

Step 6
Line a colander or sieve with two layers of gauze or, as I did, with a linen napkin. Throw our milk into this structure, placing a whey bowl under the sieve. When the whey stops dripping, our homemade cottage cheese is ready and you can treat yourself to it or use it to prepare other dishes.

Additional rubrics

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