Making cottage cheese, butter, cream cheese, labneh and vegan mozzarella at home takes only a few basic ingredients and is easier than many people thinkNaama Ran, Ayelet Hirshman, Yael Garty, Kelly Magar|Making cottage cheese is very easy. The result is slightly sweeter than store-bought cottage cheese because it contains no salt, and the texture is different. Anyone who likes mild cheeses, such as ricotta or Cna'an cheese, will fall in love with it right away.Tip: You can turn the cottage cheese into Indian paneer, which is ideal for frying or cooking. After straining, transfer the cheesecloth with the cottage cheese to a shallow bowl, positioning it so the knot is on the side. Place a plate on top of the cheesecloth and weigh it down with a heavy object. Refrigerate for at least three hours, or overnight. When ready, cut into cubes.5 View gallery Easy-to-make cottage cheese(Photo: Yael Ilan)Ingredients (4 servings)2 liters whole milk, 3% fat3 tablespoons vinegarPreparationPour the milk into a pot and heat, stirring occasionally. When the milk comes to a boil, lower the heat and add the vinegar. Continue cooking for about five minutes, stirring, until curds form. They will be larger than those in store-bought cottage cheese. Remove from the heat and let the cheese cool in the pot for about 30 minutes.Prepare a clean cheesecloth. Transfer the cheese to the cloth and hang it over a bowl, or place it in a strainer, to drain the liquid. The cheese is ready once it has drained. After two hours, it will be relatively firm. The prepared cheese can be refrigerated for up to three days.To make butter, all you need is a mixer, whipping cream and a little patience. Whip the cream on high speed, without adding anything, until it separates into two parts: solids, which become the butter, and a tangy liquid (Congratulations, you have also made buttermilk). The butter can be kept in the refrigerator for a long time.Tip: The liquid left after the butter forms is buttermilk. You can use it to make pancakes or loaf cakes in place of milk, or drink it as is.5 View gallery With a little patience you can make homemade butter(Photo: Ayelet Hirshman)Ingredients (4 servings)38% fat whipping creamPreparationPour the cream into the bowl of a stand mixer and beat continuously on high speed. After about five minutes, it will become very firm whipped cream. Continue beating for another six to eight minutes, until tiny butter clumps form. Beat for another five to six minutes (careful, it may splatter) until the particles turn into larger clumps. Stop the mixer.Strain the butter from the liquid, reserving the liquid separately to use as buttermilk. Rinse the butter once. Serve or store in the refrigerator.Ever since I started making cream cheese at home, my daughter no longer wants me to buy it at the grocery store. Beyond its health benefits, it is simply delicious.5 View gallery Homemade cream cheese(Photo: Shutterstock/ASAP Creative)Ingredients (4 servings)2 containers, 400 ml total, 27% fat sour cream2 containers, 400 ml total, 15% fat sour cream2/3 teaspoon saltPreparationPlace a strainer over a bowl, making sure the bottom of the strainer does not touch the bottom of the bowl. Line the strainer with clean cheesecloth. Add both types of sour cream and the salt. Stir gently. Close the cloth, cover with plastic wrap and refrigerate for seven hours.Transfer to a suitable container and serve. The cheese can be refrigerated for up to two weeks.Tips: