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How to make homemade cottage cheese easily, quickly and with only three ingredients (and 19

22 mayo, 2021
homemade cottage cheese The milk has to reach 85 ºC

We heat the milk in a pot with a pinch of salt. Meanwhile we squeeze the lemon and strain its juice. When the milk reaches 85 ºCJust before it boils, add the lemon juice, stir and remove from the heat.

homemade cottage cheese Lemon juice can be substituted for vinegar

Let it rest for about 15 minutes. During this time, the milk will be cut off by the acid and will look lumpy. We put a mesh strainer over a deep container and we put a gauze inside. Pour the cut milk on the cheesecloth and let it drain for a minimum of 30 minutes.

Img Milk cuts in contact with acid

The time will depend on how creamy we want the cottage cheese. The longer we let it drain, the drier it will be. We can speed up the process by bringing the corners of the gauze together and squeezing gently to release the serum it contains.

homemade cottage cheese The cut milk is passed through a thin gauze and the cottage cheese is obtained

Once the cottage cheese is ready, if we are not going to consume it at the moment, we save it in the fridge in an airtight container (so that it does not absorb odors from other foods). It lasts in good condition between two and three days.

homemade cottage cheese With the resulting serum you can make cakes, breads, cookies, etc.

With the resulting serum from the filtering you can prepare cakes, muffins, cookies, breads, smoothies and many other recipes. Do not throw it away. As with cottage cheese, if you are not going to use it within 24-48 hours, you can freeze it in ice buckets for future preparation.