Homemade Cottage Cheese

Do not throw away your leftover milk yet!

Ingredient
1 liter of milk (you can choose whole or semi-skimmed milk)
1 tsp of salt
juice of 1 lemon/ lime or vinegar ( I use lime because it turns good aroma in the cheese)

How to make

1. Boil milk in a Teflon pot or saucepan. This kind of pan helps milk to not getting stuck on the bottom. No need to boil too long. When milk starts getting softly foam or bubble on the surface. It is done.
2. Remove from the heat. Add the lime juice and salt. Stir well and set aside.
3. The natural acid starts a process to separate into the curds and the milky water called whey.
4. It takes about 5-15 minutes. 
5. Prepare a sieve with a thin filter cloth to drain the curbs out of the whey, but you do not need to throw away the whey yet. You can use it to make ricotta cheese later ;) Let's talk in the next post.
6. While you drain out the curds, make sure that you can squeeze water out as much as possible.
7. Take the curds out from the cloth and cool it down. Now the cottage cheese is ready to eat! 
8. But if you prefer to have a firm creamy cheese, you can wrap the drained curds with another thin towel, and top with another heavy things. Let it be compressed for at least an hour to drain out more water.
9. The cottage cheese can stay about 2-3 days in the refrigerator. I love it!