How to cook cottage cheese from sour milk

To make delicious cottage cheese, sour milk should have the consistency of jelly. Also keep in mind that the longer the milk turns sour, the sourer the cottage cheese will taste.

Carefully pour the milk into a saucepan, do not stir. Put the pan on low heat. It is necessary that the sour milk warms up, but it is not hot. Wait until the milk breaks down into whey and cottage cheese flakes.

Wait until the contents of the pan cool down, then throw it into a colander, covered with gauze, folded in several layers. When the liquid drains, wrap the cottage cheese in cheesecloth - tightly, but without squeezing. Hang the wrapped cottage cheese for a few hours (until the whey stops dripping from it).

Homemade cottage cheese is ready. I wish you good health!