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.
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.
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.
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.
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.