Steps

1. Heat 1 liter of milk in a pot over medium-high heat. Use milk with a fat content of 3.5% or higher.
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2. Once the pot is simmering at around 80°C (175°F), reduce heat to low and stir in 4 tbsp of lemon juice, adding it 1 tbsp at a time.
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3. When the milk separates and looks curdled, turn off the heat, cover, and let it sit for 10 minutes.
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4. After 10 minutes, line a plate with paper towels and strain the separated milk. Let it cool slightly.
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5. Once drained and cooled slightly, wrap the curds in the paper towels and squeeze out the excess water to make cottage cheese.
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6. Pass the prepared cottage cheese through a sieve.
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7. In a separate bowl, whip 200ml of heavy cream with 50g of granulated sugar, adding the sugar in 2-3 additions, until soft peaks form (about 80% whipped).
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8. Add 1/3 of the whipped cream to the sieved cottage cheese and mix well.
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9. Add the remaining whipped cream to the cottage cheese mixture and combine.
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10. Once the cream and cheese are combined, add 60g of fruit granola and 20g of frozen strawberries, cut into bite-sized pieces, and mix well. Feel free to customize with your favorite dried fruits, nuts, or frozen fruits.
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11. After mixing everything thoroughly, pour the mixture into a thoroughly washed and dried milk carton.
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12. Seal the opening of the milk carton with staples and freeze for at least 5 hours until solid.
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13. Once frozen, cut the milk carton into desired serving sizes. Cutting while still in the carton makes it easier and allows for storage within the carton.
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14. Wrap any leftovers in plastic wrap and store in the freezer.
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15. To serve, cut open the milk carton and remove the ice cake. Enjoy!
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