Cottage cheese
Recipes for cottage cheese on the website very much, but I cook it a little differently. The cheese turns out very tender and not at all sour. Help yourself.


  • Yogurt

    2 l

  • Milk

    2 l


Propulsive a pot of cold water poured into her yogurt and milk. Stir, cover with a lid and put it on the stove on a large burner (I have gas) and on a very small fire for about 30 minutes.
When they start to separate clear serum that will prevent the spoon, slightly turning the curd up from the bottom over the entire surface. Cover with a lid and let it cook gently for 20 minutes. The main thing serum not boiled - we don't want rubber cheese :)
Under the lid allowing the cheese to cool completely.
Gently with a slotted spoon and put in colander and put in the fridge for 3 hours. The curd is ready :) And the result that we have :)
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