Make Bulgarian-Style Cottage Cheese at Home

Bring the milk to a boil. Mix the soured milk (prostokvasha) with a cup of hot milk, then slowly pour the mixture into the pot with the remaining milk. Bring the milk back to a boil, stirring gently. Remove the pot from the heat and add 2-3 tablespoons of cold water. Once the mixture cools, strain it through cheesecloth. From two liters of milk and a cup of soured milk, you’ll get about 400-450 grams of cheese.

2 liters of milk, 1/4 liter of soured milk.