Squeeze juice out of limes into a cup and set aside.
Place a pan with milk over medium heat and bring it to almost boiling temperature. It’s a bit tricky: milk should be hot enough, but not bubbling.
Reduce the heat, add lime juice and mix it.
Cover the pan with a lid and leave for 15 minutes on low heat.
When milk has curdled and whey (greenish liquid) separated, use a very fine strainer lined with cheese cloth to strain cottage cheese. Leave it in strainer for 30-40 minutes to make sure that all the whey has drained.
This recipe doesn’t have to be precise. I usually prepare cottage cheese at a glance. So if you see that after adding lime juice milk isn’t curdling well, don’t be afraid to add a little more. Some limes are juicier than others. Make sure to add a little at a time.
Don’t pour out the whey. Although it looks extremely weird, you can use it to make delicious crepes!