• 2 cups milk
• Dash of salt
• 1/4 cup sour cream
• 1/4 cup cottage cheese
• 1/2 cup dry crumbling cheese (Cojita or Queso Añejado)
• 2 cup GOYA Masarepa (white cornmeal)
• Vegetable or canola oil

Warm the milk, to not quite a boil (see note below).

Add dash of salt. This may be unnecessary if your is already salty.

Stir sour cream and cottage cheese into warm milk.

Add Masarepa and stir.

Add crumbled cheese.

Let stand for 3-5 minutes. The dough will be soft, but thickens as it sits.

Form dough into patties about 3 inches across and 3/4 inch thick. (This is easier to do if you moisten your hands slightly first).

Heat a small amount of vegetable oil in a skillet and cook the arepas on medium heat until lightly browned on each side.

Split and serve warm with butter or additional cheese.

I prefer to warm the milk by using the beverage setting on my microwave.