Jornal de Aki43_, 20 nov 20

I made cottage cheese once but it looked nothing like this. It tasted really good but it looked and felt more like mozzarella cheese. Plus the final cost of the homemade was way over what it cost to buy it. Do you routinely make it or was this a one time. If you make it often I would love to hear about it. 

Of course I would like to. I make cottage cheese 1-2 times a month. I should use gauze to not make it too dry so I could soak the soft cheese and make it a little solid but not too much. 1 day is enough to hang a gauze with unprepared cottage cheese. This time I squeezed it so it became dry and hard almost like cheese (that I didn’t want to). That piece of fabric is essential  

I use 3 ingredients; milk 1lt, kefir 1lt, 2 eggs. Boil in the pod until I see yellow liquid separated from white solid. I usually don’t add salt or any other spices, it’s up to you. Boil it 15-20 more minutes and pour the mixture into the bowl with a strainer on it and let the cheese cool down. But again o made it hard, so recommend to use a gauze and hand it. Wait until cheese releases enough liquid and then you may put in the fridge  

Thanks very much. I may try this again. 

Nice! We make homemade farmer cheese here from taw milk. I literally live on that stuff. It actually looks very much like this prior to compressing. So freaking good!