Fresh cottage cheese

Cotti is an authentic European-style cottage cheese with soft, pillowy curds and just the right richness. Versatile by design: spoon it straight, spread it thick, or fold it into sweet and savoury dishes alike.

It all starts with the milk. We carefully select high-quality milk, because everything about the final cheese depends on it: the flavour, the creaminess and how well the curds hold their shape.

Illustrated guide to how Cotti Culture is made, in seven steps from milk to the finished tub

We make it in small batches, right here in Bangalore. The milk is gently set into curd and then cut by hand into soft, pillowy pieces. The curds are slowly cooked and stirred, with someone watching them the whole time, until they firm up into the tender, slightly chewy texture that makes cottage cheese what it is.

While the curds rest, we culture cream overnight with Lactococcus lactis, a dairy culture used in cheesemaking. By morning it has turned thick and creamy, with a gentle tang. The cultured cream is then folded into the curds, and they're left overnight once more to slowly absorb the cream.

Nothing is added to thicken, stabilise or preserve it. Just a few simple ingredients: milk, milk solids, salt, live cultures (Lactococcus lactis) and vegetarian (microbial) rennet.

We follow a strict quality control process, and every batch is tasted and checked before it goes out. If it isn't just right, it doesn't leave us.

See the cheese

Cotti IRL

How Cotti is used in easy ways. Taken from our Instagram.

More at @cotticulture.