Usuba
Cottage Cheese from Milk and Lemon
A simple way to make cottage cheese at home. Both fresh farm milk and store-bought pasteurized milk will work. Lemon juice separates the whey and helps create tender cottage cheese perfect for syrniki and casseroles.
- Total
- 60 min
- Standard serving
- 527.5 g
Ingredients
Total 2
Instructions
- 1
Step 1
Pour the milk into a saucepan. If the milk is pasteurized, heat it without bringing it to a boil. Bring fresh milk to a boil.
- 2
Step 2
Squeeze the juice from the lemon.
- 3
Step 3
Pour the lemon juice in a thin stream into the hot milk and stir.
- 4
Step 4
When the milk starts to separate into curds and whey, remove the pan from the heat. Let it cool for 15–20 minutes.
- 5
Step 5
Transfer the cottage cheese to a sieve or colander lined with several layers of cheesecloth. Allow the whey to drain completely — this will take several hours. Transfer the finished cottage cheese to a container and store in the refrigerator for up to 3 days.
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