Cottage Cheese

• Milk 3 L
• Cream 200 ml
• Salt 2

For this recipe, we need pasteurized milk but with a short shelf life.

Leave the milk in a warm place for a day to make it sour. It will, by consistency, resemble thick yogurt, a uniform consistency.

Place in a bain marie and warm it until a moist fleece separates. Pass througna chinois or very fine sieve until you are left with the cottage cheese.

This can be used for c