Homemade cottage cheese made from goat's milk

Fresh goat's milk sours slowly. Of course, you can help the process in various ways, but I prefer to just put a jar of milk in a warm place. On the third day, you can start cooking cottage cheese.

Pour the sour milk into a suitable-sized saucepan. It is better if it is enameled. Put a saucepan with yogurt on the stove, on low heat. Preheat the sour milk, but do not bring it to a boil, otherwise the cottage cheese will turn out hard.

As soon as it comes to boiling, strain the contents of the pan through a folded gauze in several layers. Now the cheesecloth with cottage cheese needs to be suspended so that the excess serum is lost.

After an hour or two, the cottage cheese can be taken out of the gauze and served to the table. Enjoy your meal!