There are two ways of making cottage cheese.
One is using soured milk (simply let fresh milk to ferment and sour by keeping it in a warm place for a day) that is heated to about 60-65 Celsius degrees until it curds. Than you strain the curds and get the cottage cheese.
The second method is quicker, as you don’t need to wait for the milk to sour for a day. Just heat the milk to about 60 Celsius degrees then remove from the heat and add some vinegar. I used 4 large tablespoon for 2 liters of milk. Stir slowly for a couple of minutes until the curd will separate from the whey.
Than strain the curds and you get the cottage cheese.
You can store the cottage cheese into a sealable container and place in the refrigerator.
You can also use the whey as you would use milk in making pancakes or to make bread. Or just use it in your morning smoothies.
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