All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kateeji chiizu / cottage cheese

Make only the amount you need. It's easy! And, no more expired leftovers buried deep inside the fridge.


(for 50-60 g cottage cheese)

300 cc milk
2 tsp lemon juice
1/4 tsp salt (optional; skip for reduced-sodium diet)


In a pot, put milk, lemon juice and salt, and heat on low heat.

Occasionally stir with spatula, going over the bottom to prevent curds from sticking.

When almost boiling, solids should form and float on surface and in liquid.


Place paper towel on strainer, and strain.

Lightly squeeze out liquid, place on zaru or flat plate, and cool.

  • Heating milk on low heat takes time, so do this while preparing something else. Even if you forget to stir, you still get cheese -- if you don't mind having a pot with curds sticking to the bottom (a little hard to clean).
  • When extra liquid is squeezed out, this becomes paneer, an Indian cheese.

(Last updated: April 1, 2015)

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