How to make
For the cottage cheese, put the milk in a pot on the stove to boil for 1-2 minutes. Remove it from the heat and immediately add the yogurt, so that it lumps up.
Stir with a fork and leave it to drain overnight. If you want to make it faster, use a tea strainer and gently press it with a spoon until it is fully strained.
The remaining whey can be used to make pitas, mekitsi and more. If it will be used for desserts, don't add salt.
Put the finished cottage cheese in a deep bowl, add as much salt as you like, a little of the whey, garlic (chopped), dill, melted butter and blend everything into a smooth and homogeneous mixture and if it is too thick, add a little whey.
The homemade cheese is stored in the refrigerator for 15-20 minutes and then it is ready to be spread on slices.
The Philadelphia cream cheese with homemade cottage cheese is very successful.
