👩🍳 Instructions
1. Warm the Milk
In a large saucepan, gently heat the milk (and cream, if using) over low-medium heat to 180°F (82°C). Stir occasionally to avoid scorching.
2. Curdle the Milk
Remove from heat. Stir in vinegar or lemon juice slowly. Let sit 10–15 minutes undisturbed until curds form and separate from the whey.
3. Strain the Curds
Line a fine mesh sieve or colander with cheesecloth or a clean towel. Pour the mixture through and let drain for 15–30 minutes, depending on desired thickness.
4. Season and Stir
Transfer the curds to a bowl. Stir in salt. Add a splash of cream for extra creaminess if desired.
5. Chill and Enjoy
Refrigerate for at least 1 hour before serving.
🍓 Serving Ideas
Sweet:
Drizzle with honey or jam
Top with fresh berries
Layer with granola for a parfait
Savory:
Mix with herbs (chives, garlic, dill) and olive oil
Spread on toast with tomatoes and sea salt
Add to roasted vegetables or baked potatoes
Use in savory crêpes
💡 Tips & Variations
For a smoother texture, whip briefly with an electric mixer.
Add a spoon of yogurt during heating for extra tang.
Stir in fresh herbs like thyme or dill for a Provençal twist.
🧺 Final Thoughts
Once you taste this homemade version, store-bought cottage cheese won’t compare. Silky, fresh, and deeply satisfying—this is a French-style favorite you’ll return to again and again.
Bon appétit!
