How to Easily Make Homemade Cottage Cheese Amid Ongoing Shortages

Cottage cheese shortages continue to affect Israeli supermarkets, leaving many missing the popular dairy staple. For those craving the familiar taste, a simple homemade cottage cheese recipe offers a rich and authentic alternative that can be customized with various flavors such as olives or herbs.

The recipe requires 2 liters of fresh 3% milk, 2-3 ml of white vinegar or lemon juice, half a teaspoon of salt, and 2-4 tablespoons of cream or milk. The process involves heating the milk to 85-90 degrees Celsius, then adding the vinegar or lemon juice to curdle the milk. After letting it sit for 10-15 minutes, the curds are strained through cheesecloth for 10-20 minutes depending on desired dryness. The curds are then crumbled and mixed with salt and cream to achieve the cottage cheese texture.

Additional tips include gently whisking or cutting large curds for a finer texture, and enhancing the cheese with preferred add-ins like olives, herbs, or spicy chili. If the cheese is too dry, more cream or milk can be added. The homemade cottage cheese can be stored in an airtight container in the refrigerator for up to 4-5 days.

This easy recipe provides a practical solution for those missing cottage cheese during the ongoing shortage, allowing for a fresh, tasty, and customizable option made at home.