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Homemade cottage cheese

Recipe from: 2/12/1998 12:00:00 AM
Ingredients 6
Servings 0


  • 1
    sour milk
  • pinch salt
  • salt and freshly ground black pepper
  • chives, chopped
  • sweet-'n-sour gherkins, finely chopped
  • finely chopped peppers


Mix the milk and salt and leave at room temperature until thick and sour. Cut with a knife so the whey can separate and strain it. Line a colander with a muslin cloth and spoon the curdled milk into the colander. Tie the comers of the cloth together and leave in the fridge overnight, setting the colander over a glass bowl. While still in the cloth, rinse the cheese gently under cold running water and leave again, preferably overnight, until the cheese is well separated and has become more solid. Remove from the muslin cloth and season well with salt and pepper. Add any of the ingredients to taste. Serve with toast or use as needed. Makes about 300 ml cottage cheese.

Read more on: dairy

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