“Cottage cheese was initially made with naturally soured milk by separating milk solids from the whey. These days, people make it by adding an acid to previously pasteurized milk following the removal of curds from the whey. Afterwards, press and rinse the curd, and flavour it with salt, fruit or herb as per requirement.
Add a bacterial culture such as yogurt that produces lactic acid in the milk, resulting in curd formation and eventually cheese production
You can also add a good food-grade acid such as lemon juice or vinegar for a block of excellent flavoured cottage cheese.
The process of high-quality cottage cheese production is simple and easy to do. It belongs to the family of fresh cheeses and is a good source of proteins. Cottage cheese is consumed freshly and is kept for a short time at low refrigerating temperature. Discard it immediately if any mould forms on the surface of the cottage cheese. Make it plain or flavoured as per your requirement or liking.”