Sounds like a nice recipe:
https://fearlessfresh.com/buttermilk-homemade-cottage-cheese-recipe/#wprm-recipe-container-22401
This I copied from the web page:
This homemade cottage cheese recipe is the perfect way to use up all that leftover buttermilk after making pancakes, biscuits, or any other buttermilk-based cooking project. It's so simple even a child could do it - in fact, this is a great recipe to make with the kids.
INGREDIENTS
4 cups buttermilk
3 tablespoons heavy cream, (optional)
1/2 teaspoon salt
INSTRUCTIONS
Heat buttermilk in a large saucepan over low heat. Watching carefully, allow the buttermilk to heat until it steams and small bubbles slowly saunter to the surface, but do not let it boil.
As the buttermilk heats, curds will start to form. Don't stir, which will break up the curds.
Once the buttermilk is about to boil, remove from heat and let sit for 5 minutes.
Line a strainer with cheesecloth of a clean cotton handkerchief.
Discard the whey, if you like, or keep it for another use. (See notes.)
Allow the curds to cool in the strainer for 15 minutes. Transfer to a bowl and stir in heavy cream and salt, being careful not to smash the curds. Keeps in the refrigerator for up to a week in an airtight container.
RECIPE NOTES
If you want to keep the whey that's leftover after you make your cottage cheese, store in in a sealed container in the fridge for up to a week. You can add it to soups, smoothies, or rice/pasta cooking water for a little extra flavor and protein.
If you don't want to use cream, you can sprinkle in a few tablespoons of half & half or whole milk. Or leave it out altogether for a drier, firmer homemade cottage cheese.
https://fearlessfresh.com/buttermilk-homemade-cottage-cheese-recipe/#wprm-recipe-container-22401
This I copied from the web page:
This homemade cottage cheese recipe is the perfect way to use up all that leftover buttermilk after making pancakes, biscuits, or any other buttermilk-based cooking project. It's so simple even a child could do it - in fact, this is a great recipe to make with the kids.
INGREDIENTS
4 cups buttermilk
3 tablespoons heavy cream, (optional)
1/2 teaspoon salt
INSTRUCTIONS
Heat buttermilk in a large saucepan over low heat. Watching carefully, allow the buttermilk to heat until it steams and small bubbles slowly saunter to the surface, but do not let it boil.
As the buttermilk heats, curds will start to form. Don't stir, which will break up the curds.
Once the buttermilk is about to boil, remove from heat and let sit for 5 minutes.
Line a strainer with cheesecloth of a clean cotton handkerchief.
Discard the whey, if you like, or keep it for another use. (See notes.)
Allow the curds to cool in the strainer for 15 minutes. Transfer to a bowl and stir in heavy cream and salt, being careful not to smash the curds. Keeps in the refrigerator for up to a week in an airtight container.
RECIPE NOTES
If you want to keep the whey that's leftover after you make your cottage cheese, store in in a sealed container in the fridge for up to a week. You can add it to soups, smoothies, or rice/pasta cooking water for a little extra flavor and protein.
If you don't want to use cream, you can sprinkle in a few tablespoons of half & half or whole milk. Or leave it out altogether for a drier, firmer homemade cottage cheese.
