This is one of the easiest things I have ever made, and I was able to do it right here in South Korea with only 2 ingredients! It's super easy to do and so yummy, we won't ever be buying store bought cottage cheese again.

Ingredients

2 liters of milk (I used whatever milk I could find in the stores here as I can't understand the Korean labels, but you could try it with full cream, half fat and fat free milk)

1/3 cup vinegar (you can use either white vinegar or apple cider vinegar. I've made it with both and haven't noticed a difference).

Directions

Heat up the milk to 120F or 45C in a large pot or pan. I didn't have a thermometer and so heated up the milk until it was a hot, shower temperature. You can add salt/pepper/rosemary/herbs to the milk to flavour your cheese. You should be able to touch the milk without scalding yourself. Turn off the heat and add the vinegar, stirring slowly so as not to break the curds. It will start to curdle right away.

Cover and leave to sit for about half and hour.

Drain the curds and whey using a muslin cloth, or any other piece of cotton fabric. Drain completely. What will be left is your cottage cheese. Store in an air tight container. If it's a little on the dry side, you can add cream or more milk to your mixture. You will also need to add salt as the taste will be a little bland. It should keep for about 10 days, but ours has never lasted more than a day, it's just so good!

Serve with sweet chile sauce and fresh coriander for maximum yumminess.