We take 3 liters of store-bought milk and after 15 minutes we get 1 kilogram of grainy cottage cheese. Indistinguishable from farmer’s

Gradually, the whey will begin to separate and curds will form, which means the pan can be removed from the heat. Strain the contents of the pan through a sieve with gauze. Squeeze the cottage cheese slightly and let it cool, this will give it graininess.

Crumbly tender cottage cheese can be served with sour cream as a separate snack. It is also good with greens.