How to cook
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.
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.