When I first tasted this incredibly creamy, fluffy cottage cheese in a tiny countryside village in France, I knew I’d found a dairy treasure. Silky, rich, with a delicate tang and cloud-like texture—this recipe has wowed all my friends!
Enjoy it sweet with berries and honey, or savory with herbs and cracked pepper.
Ingredients:
1 liter (4 cups) whole milk (preferably raw or non-homogenized)
200 ml (about ¾ cup) heavy cream (optional, for extra richness)
2 tablespoons white vinegar or lemon juice
½ teaspoon sea salt (adjust to taste)
Instructions:
SEE NEXT PAGE
When I first tasted this incredibly creamy, fluffy cottage cheese in a tiny countryside village in France, I knew I’d found a dairy treasure. Silky, rich, with a delicate tang and cloud-like texture—this recipe has wowed all my friends!
Enjoy it sweet with berries and honey, or savory with herbs and cracked pepper.
Ingredients:
1 liter (4 cups) whole milk (preferably raw or non-homogenized)
200 ml (about ¾ cup) heavy cream (optional, for extra richness)
2 tablespoons white vinegar or lemon juice
½ teaspoon sea salt (adjust to taste)
Instructions:
SEE NEXT PAGE
