Homemade Cottage Cheese Breakfast

Add 1.5 L of fresh milk to a pot and heat over medium heat, stirring until bubbles appear on the sides.

Turn off the heat and stir in three small tablespoons of white vinegar, allowing the milk to curdle and form curds.

Cover the pot with a towel and let it rest for about 45 minutes until the curds separate from the whey.

After the resting period, strain the curds from the whey using a cloth and transfer the resulting cottage cheese into a wooden bowl; keep the whey for later use.

Rinse the curds with a small amount of water to remove excess vinegar, then drain and transfer the cottage cheese to a serving bowl.

Serve the homemade cottage cheese with a slice of sourdough bread, half an avocado, two whole eggs, sliced tomato, sliced red onion, a few sprigs of dill, a drizzle of extra‑virgin olive oil, and a pinch of sea salt for a protein‑rich breakfast.