Homemade cottage cheese (quick method, without cultures)

Put the milk (1 liter) on the stove and add the juice of a third of a lemon.

If there are not enough curds forming during the cooking process, you need to add more lemon juice.

Gradually heat the milk, stirring it occasionally.

As the milk heats up, you will notice curds starting to form. Continue to cook the milk until the whey completely separates from the curds.

After that, turn off the heat and let the milk sit for about 10 minutes.

Then, using a slotted spoon, collect the curds and strain them through cheesecloth or a clean cloth. Leave the curds for 25-30 minutes to get rid of excess whey.

Note that this type of curd does not contain probiotics, as no cultures are used in the cooking process and the milk is heated to high temperatures.