Line a fine mesh sieve or colander with cheesecloth or a clean kitchen towel. Pour the mixture through to separate the curds from the whey. Let it drain for 15–30 minutes, depending on how thick you want it.
Season and Stir
Transfer the curds to a bowl and stir in the salt. If you’d like it even creamier, stir in a splash more cream.
Chill and Enjoy
Refrigerate for at least an hour before serving. Serve sweet with honey, jam, or fruit—or savory with chives, garlic, and a drizzle of olive oil.
Tips & Variations:
For an ultra-smooth texture, whip the curds briefly with an electric mixer.
Add a touch of yogurt when heating the milk for a slight tang.
Stir in herbs like dill or thyme for a Provence-style flair.
Serving Ideas:
Spoon over toast with tomato slices and a sprinkle of sea salt.
Dollop onto warm roasted vegetables.
Layer with granola and fresh berries for a breakfast parfait.
Use in savory crepes or on top of baked potatoes.
Closing Thoughts:
This creamy cottage cheese recipe has truly become a kitchen staple for me—and now for many of my friends! It’s versatile, delicious, and just the right touch of French charm in every bite. Once you try it, you’ll never look at store-bought the same way again.
