This is probably one of the most underrated and forgotten cheeses, one that comes together in no time and can be used in so many ways, as I’ll show you. Great for breakfast or a snack, and a great idea for suhoor.
Ingredients
Cottage cheese
- 4 cups whole milk
- 3 tbs heavy cream
- 3 tbs white vinegar
Instructions
- Heat the milk and 3 tablespoons of heavy cream on medium heat until it reaches almost boiling, add the vinegar and with a skimmer/slotted spoon start gathering the milk from the sides you will see curdles forming, scoop it out on a cheese cloth lined strainer. Gather the cloth together to squeeze out the whey ( don’t over squeeze so you don’t end up with dry cheese ).
- Roasted strawberries.
- 8 ounce fresh strawberries, hulled.
- 2 tbs maple syrup.
- 2 tbs balsamic vinegar.
- 1 vanilla bean.
- Pistachio and honey.
- Preheat oven to 325 F. ~ 170 C. Slice the strawberries ( if they’re small no need ) add the maple syrup, balsamic vinegar and vanilla. Stir to caught and spread apart to lay flat. Bake on lower shelf for 20 minutes making sure to stir gently midway, watch out so the syrup doesn’t burn. Enjoy on top of ricotta cheese with pistachio and honey. You can also top ice cream or anything you might think of.