Instructions:
Warm the Milk
In a large saucepan, gently warm milk and cream over low-medium heat until it reaches about 180°F (82°C), stirring occasionally to prevent scorching.
Curdle the Milk
Remove from heat, slowly stir in vinegar or lemon juice. Let sit undisturbed for 10–15 minutes until curds separate from whey.
Strain the Curds
Line a fine mesh sieve or colander with cheesecloth or a clean towel. Pour the mixture through to separate curds from whey. Drain for 15–30 minutes, depending on desired thickness.
Season and Stir
Transfer curds to a bowl, stir in salt. For creamier texture, add a splash more cream.
Chill and Enjoy
Refrigerate at least 1 hour before serving.
Serving Ideas:
Sweet: with honey, jam, or fresh fruit
Savory: with chives, garlic, and olive oil
Spoon over toast with tomato slices and sea salt
Dollop on warm roasted vegetables
Layer with granola and berries for parfaits
Use in savory crepes or atop baked potatoes
Tips & Variations:
For ultra-smooth texture, briefly whip curds with an electric mixer
Add a touch of yogurt when heating milk for extra tang
Stir in herbs like dill or thyme for Provence flair
Closing Thoughts:
This creamy cottage cheese has become a kitchen staple for me and my friends. Once you try it, store-bought cottage cheese will never feel the same.
Bon appétit!
Instructions:
Warm the Milk
In a large saucepan, gently warm milk and cream over low-medium heat until it reaches about 180°F (82°C), stirring occasionally to prevent scorching.
Curdle the Milk
Remove from heat, slowly stir in vinegar or lemon juice. Let sit undisturbed for 10–15 minutes until curds separate from whey.
Strain the Curds
Line a fine mesh sieve or colander with cheesecloth or a clean towel. Pour the mixture through to separate curds from whey. Drain for 15–30 minutes, depending on desired thickness.
Season and Stir
Transfer curds to a bowl, stir in salt. For creamier texture, add a splash more cream.
Chill and Enjoy
Refrigerate at least 1 hour before serving.
Serving Ideas:
Sweet: with honey, jam, or fresh fruit
Savory: with chives, garlic, and olive oil
Spoon over toast with tomato slices and sea salt
Dollop on warm roasted vegetables
Layer with granola and berries for parfaits
Use in savory crepes or atop baked potatoes
Tips & Variations:
For ultra-smooth texture, briefly whip curds with an electric mixer
Add a touch of yogurt when heating milk for extra tang
Stir in herbs like dill or thyme for Provence flair
Closing Thoughts:
This creamy cottage cheese has become a kitchen staple for me and my friends. Once you try it, store-bought cottage cheese will never feel the same.
Bon appétit!
