When I first tasted this incredibly creamy, fluffy cottage cheese in a tiny countryside village in France, I knew I had stumbled upon a dairy treasure. It wasn’t your average store-bought version—this was silky, rich, and luxurious, with a delicate tang and a texture like clouds. Back home, I couldn’t wait to recreate it. And now I’m thrilled to share it with you!

This recipe has wowed every single one of my friends. Whether served with fresh berries and honey or as a savory side with herbs and cracked black pepper, this French-style cottage cheese will become your new obsession.

Ingredients:
1 liter (4 cups) whole milk (preferably raw or non-homogenized)

200 ml (about ¾ cup) heavy cream (optional but makes it extra rich)

2 tablespoons white vinegar or lemon juice

½ teaspoon sea salt (adjust to taste)

Instructions:
Warm the Milk
In a large saucepan, gently warm the milk and cream over low-medium heat until it reaches about 180°F (82°C). Stir occasionally to prevent scorching.

Curdle the Milk
Once the milk is hot, remove from heat and slowly stir in the vinegar or lemon juice. Let it sit undisturbed for 10–15 minutes. You’ll see curds begin to separate from the whey.

Strain the Curds