We all are fitness enthusiasts and the term we often here is eat more proteins more proteins. How about making your own home made Cottage cheese. This is one of the top food sources of casein. Casein is a milk protein that provides a steady release of amino acids to rebuild and repair muscle fibers, and to help prevent muscle breakdown.
1 gallon milk (any milk but I used whole milk)
3/4 cup white vinegar
1 1/2 teaspoons r salt
Herbs ( mint, garlic powder, red chilli flakes, oregano, seeds of your choice, berries; you can use variations)
Pour the milk into a large boiling pan and place over medium heat.
Let it boil. After first boil pour in the vinegar.
Stir slowly for 1 to 2 minutes. The curd will separate from the whey.
Switch off the gas. Cover and allow to sit for 30 minutes.
Pour the mixture into a colander lined with a paper towel and allow to sit and drain for 5 minutes. Add the herbs of your choice. I added green fresh garlic, onion powder, mint, some seeds like pumpkin and flax. For sweetness I added goji berries.
Stir to combine
Tightly wrap the paper towel or cheese cloth and then fold the cheesecloth tightly around the curds to make a tight package. Put some weight over the package. Press for at least 15 minutes or up to 1 hour. Once pressed, your cheese is finished and ready to use. It can be used immediately or can be refrigerated for up to 3-4 days.