Vermicular | Cottage Cheese

Cottage Cheese

Tailored for: Musui–Kamado
Cooking Flow
11 min
Cooking Steps

[WARM 158ºF] 6 min

REST 5 min


4 ¼ cups (1000 ml) whole milk
4 tablespoons lemon juice

  1. Pour milk in the pot and heat over [WARM 158ºF].

  2. Once you hear a beep after about 6 minutes, turn off and stir in lemon juice. Let sit for 5 minutes to separate. Use a cheesecloth-lined colander to strain and refrigerate. Serve with preserves or honey.

  • Add lemon juice after the milk is warmed. Lemon juice can be substituted with juices from other citrus fruits or vinegar.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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