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This type of cheese has perhaps been on the market for many years, although information about cottage cheese is new to me. Those who provide information about it tend to focus on its nutritional value, highlighting its many benefits for those seeking healthy eating, diets, or muscle gain.

I found the preparation method simple and easy. According to my research, cottage cheese originated in Europe, in humble rural homes, as a way to use up leftover milk.

The search for foods that promote health and well-being has led to the development of this type of cheese, including instructions on how to make it at home. Its texture is soft, although the final product has a slightly grainy consistency. For a creamier texture, other ingredients such as yogurt can be added(I'll try it with this ingredient another time).

La decisión de preparar este queso, una parte para mi es nuevo, quise vivir la experiencia de probarlo hecho en casa, además por tener en mi nevera unos cuantos litros de leche como regalo que llegaron a mi casa, pues no se diga más, tomé un litro de leche para llevar a la practica la receta.

Para ello se utilizó:

1 litro de leche de vaca fresca
3 cucharadas de jugo de limón (también se puede usar vinagre blanco o de manzana)
Sal al gusto

The decision to make this cheese was partly new to me. I wanted to experience making it at home, and since I had a few liters of milk in my refrigerator as a gift, I decided to use it.

The following ingredients were used:

1 liter of fresh cow's milk
3 tablespoons of lemon juice (you can also use white or apple cider vinegar)
Salt to taste

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Se lleva un litro de leche al fuego hasta que su punto sea calentar sin elevar su espuma.

Heat the liter of milk until it's warm but not foamy.

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Se apaga el fuego, se procede a colocar el jugo de limón, se revuelve, se aprecia cómo se corta la leche. Se tapa por un lapso de 15 minutos.

Turn off the heat, add the lemon juice, stir, and you'll see the milk curdle. Cover and let it sit for 15 minutes.

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Pasados los 15 minutos requeridos, tomamos una coladera bien fina o una tela para pasar la mezcla.

After 15 minutes, strain the mixture through a fine sieve or cheesecloth.

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Aproximadamente la cantidad de este queso Cottage fue de 100 a 150 gramos por un litro de leche. Después lo lleva al envase elegido para colocarlo y se le agrega la sal a gusto. Para efectos de esta primera prueba se usó ¼ de cucharadita de sal, para próximas preparaciones le colocaría un poco más.

The amount of cottage cheese you get is approximately 100 to 150 grams per liter of milk. Then, transfer it to your chosen container and add salt to taste. For the purposes of this first test, ¼ teaspoon of salt was used; for future preparations, I would add a little more.

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Lo llevé a un envase de vidrio para reservarlo en la nevera. Me agradó su gusto y textura, puede utilizarse para acompañar el pan de la merienda o con galletas.

Lo probé con las galletas crujientes de Avena y Chía, preparadas anteriormente

Aquí dejo las orientaciones para realizarlas también muy sencillas da hacerlas con contenido muy nutritivo.

I transferred it to a glass container to store it in the refrigerator. I liked its taste and texture; it can be used with bread for a snack or with crackers.

I tried it with the Oat and Chia Crispy Cookies, which I made earlier Here are the instructions for making them which are also very easy to make and very nutritious.

https://www.glitter-graphics.com/images/t/b/480x60/1903/1903484es4zk79ly8.webp

Contenido escrito propiedad de la autora
©Mercedes Mendoza. Todos los derechos reservados
Divisores
Fotografías propiedad de la autora de su galería personal, en fecha 28/02/2026

Written content property of the author
©Mercedes Mendoza. All rights reserved
Dividers
Translator Google
Photographs courtesy of the author from her personal gallery, 2026/02/28