Ingredients
- 2 liters whole milk (fresh, full-fat recommended)
- 3–4 tablespoons lemon juice or white vinegar
- Pinch of salt (optional)
- 2–3 tablespoons cream (optional, for extra richness)
Instructions
1. Heat the Milk
Pour the milk into a large pot and place it over medium heat.
Let it warm up slowly, stirring occasionally to prevent burning.
Heat until it reaches a gentle boil — small bubbles around the sides.
2. Add the Lemon Juice
Once the milk is hot, reduce to low heat.
Add 1 tablespoon at a time of lemon juice or vinegar, stirring very gently.
You will start to see the milk separating into:
✔ White curds
✔ Yellowish liquid (whey)
If it doesn’t separate fully, add a little more lemon juice.
3. Allow Full Curdling
Turn off the heat and let the mixture rest for 5 minutes.
This helps the curds fully form and become fluffy, just like in your picture.
4. Strain the Curds
Place a strainer over a bowl and line it with a clean cloth.
Pour the curdled milk through it.
- For soft cottage cheese (like your picture):
→ Drain only 2–3 minutes, don’t squeeze hard. - For firmer cheese (paneer style):
→ Drain longer and press with weight.
5. Add Salt and Cream (Optional)
Transfer the curds to a bowl.
Add:
- A pinch of salt
- A spoon of cream (optional, makes it rich and smooth)
Mix gently with a spoon.
Your fresh homemade cottage cheese is ready!
Tips for Best Results
- Use full-fat milk for fluffy, creamy curds.
- Lemon juice gives a fresher flavor; vinegar gives a neutral one.
- Don’t over-stir the milk after adding the acid — it breaks the curds.
- Cooling the curds under cold water makes them extra soft.
Serving Ideas
You can enjoy this cheese in many ways:
- Eat it plain with honey
- Add fruit for breakfast
- Use it in salads
- Add to pasta dishes
- Use in desserts
- Spread onto bread with herbs