Raw cottage cheese
1 serving
15 minutes
Raw cottage cheese is an ancient product of Russian cuisine known for its simplicity and naturalness. It is based on whole milk that turns into a soft, delicate mass with a slight sour-milk flavor through natural fermentation. This cottage cheese has a fresh, slightly sweet taste that can be enhanced with a pinch of salt. Its texture is airy and soft, and its uses are versatile: raw cottage cheese can be eaten on its own, used in fillings for baking, or mixed with honey and berries for a light dessert. This method of preparation was popular in villages where milk naturally soured into a healthy and nutritious product. The simplicity of the recipe makes it accessible to everyone while preserving the traditions of Russian cuisine.
1
Heat the milk to 40 degrees, pour it into a jar and close it.
- Whole milk: 1 l
2
Place the jar on the radiator or just leave it in a warm place. In less than 12 hours on the radiator, the milk will sour into buttermilk.
- Whole milk: 1 l
3
Pour the contents of the jar into a fine mesh sieve or cheesecloth. If using a sieve, gently stir with a spoon to let the whey drain faster. If using cheesecloth, carefully squeeze to the desired consistency.
- Whole milk: 1 l
4
If desired, you can add salt at the end.
- Salt: to taste