Cottage cheese can be made from nearly spoiled milk, or boiled curdled milk. Once the milk comes to a boil and curdles, mix in a spoonful of yoghurt, the salt and vinegar.
Leave for a few more seconds on the stove until completely curdled and remove it from the heat. Allow the mixture to cool completely and store it in the refrigerator. After 2 hours, strain it through a gauze.
This makes a delicious and creamy cottage cheese.
The whey can be saved and used to make bread, pitas, pancakes.