Learn how to make creamy cottage cheese at home with just a few simple ingredients and steps. This high-protein snack is delicious on its own or versatile enough to use in both savory and sweet dishes. Pair it with fresh fruit, use it in pasta dishes, or make it the star of creamy dips—it’s as flexible as it is flavorful!
Why You’ll Love This Recipe
- Nutritious and Delicious: Enjoy the rich, creamy texture and high protein content in every bite.
- Healthier Than Store-Bought: Homemade cottage cheese avoids additives, offering a fresher and more wholesome product.
- Simple to Make: With just a few basic ingredients, you can create a healthy snack from scratch in no time.
Ingredients
- Milk: Use whole or low-fat cow’s milk (avoid ultra-heat pasteurized milk). Whole milk provides the creamiest texture.
- Vinegar: White vinegar works best, but apple cider vinegar or lemon juice can be substituted.
- Salt: Enhances flavor and balances the tanginess.
- Heavy Cream: Adds richness and creaminess to the final product.
Exact ingredient measurements are in the recipe card below.
Tools You’ll Need
- Large Pot: For heating the milk.
- Food Thermometer: To monitor the temperature.
- Cheesecloth or Tea Towel: For straining the curds.
- Mixing Bowl: To store the strained curds.
Step-by-Step Instructions
Step 1: Heat the Milk
Pour milk into a large pot and heat over medium, stirring often to prevent scalding. Heat until it reaches 185°F and begins to simmer (frothy but not boiling).
Step 2: Add Vinegar and Salt
Remove the pot from heat. Stir in vinegar and salt, allowing the milk to curdle. Let the mixture rest for 45 minutes.
Step 3: Strain the Curds
Place cheesecloth or a tea towel over a large bowl. Pour the curdled mixture into the cloth, allowing the whey to strain out. Transfer the curds to a storage container and refrigerate for 2 hours. Save the whey for other recipes!
Step 4: Add Cream
Once chilled, gently break apart the curds. Mix in ¼ cup of heavy cream for a classic texture. For smaller curds or a creamier consistency, break them up further and add an extra ¼ cup of cream. Serve cold.
Tips for Success
- Heat milk slowly and avoid boiling to ensure firm curds.
- Do not use ultra-heat processed milk, as it won’t form proper curds.
- For less tang, rinse the curds with cold water before adding cream.
- Squeeze the curds in the cheesecloth to remove excess liquid for firmer cottage cheese.
- Store in an airtight container upside down to create a vacuum seal and extend freshness.
Storage Tips
- Refrigerate: Store in an airtight container for up to one week. Discard if sour smells or discoloration develop.
- Do Not Freeze: Cottage cheese doesn’t freeze well and can develop a gritty texture.
Serving Ideas
- Sweet Toppings: Pair with fresh berries, honey, or jam.
- Savory Additions: Add chopped veggies like cucumber, avocado, or bell peppers, or sprinkle with black pepper and crumbled bacon.
- In Recipes: Substitute for ricotta in lasagna or add to pasta dishes for extra creaminess.
- As a Dip: Blend with herbs and spices for a healthy veggie dip.
Using Leftover Whey
Don’t toss the leftover whey! Try these ideas:
- Make homemade ricotta cheese.
- Replace water with whey in sourdough bread or muffins.
- Add it to soups for extra richness.
- Use it as a base in smoothies for a protein boost.
With this easy recipe, you’ll
Homemade cottage cheese is a versatile, healthy, and delicious snack that pairs perfectly with fresh fruit, elevates savory dishes, and serves as a creamy base for dips.
Prep Time: 5 minutes
Cook Time: 45 minutes
Additional Time: 2 hours
Servings: 4
Ingredients
- 6 cups whole milk
- ⅓ cup white vinegar
- 1 tsp salt
- ¼–½ cup heavy cream
Instructions
- Heat the Milk
Pour the milk into a large pot over medium heat. Stir frequently to prevent scalding and ensure even heat distribution. Slowly heat the milk until it begins to simmer or reaches 185°F. It should become frothy but not boil. - Add Vinegar and Salt
Stir the vinegar and salt into the hot milk. Remove the pot from heat and let it sit for 45 minutes to allow the milk to curdle. - Strain the Curds
Place a cheesecloth or tea towel over a large bowl to catch the whey. Pour the curdled mixture into the cloth, allowing the liquid to drain. Transfer the curds to a bowl, cover with a lid or plastic wrap, and refrigerate for 2 hours. - Add Cream
Once chilled, gently break apart the curds. Mix in ¼ cup of heavy cream for a traditional texture. For a smaller curd or creamier consistency, break up the curds further and add an additional ¼ cup of cream as desired. Serve cold.
Tips for Best Results
- Heat the milk gradually to avoid boiling, which can weaken the curds.
- Avoid using ultra-heat processed milk, as it won’t form curds properly.
- For less tangy curds, rinse them gently with cold water before adding cream.
- To achieve firmer curds, strain thoroughly and squeeze out extra liquid using the cheesecloth or towel.
- Extend freshness by storing in an airtight container placed upside down in the refrigerator.
Nutrition Information
- Calories: 274 kcal
- Carbohydrates: 18 g
- Protein: 12 g
- Fat: 17 g
- Saturated Fat: 10 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 4 g
- Cholesterol: 61 mg
- Sodium: 725 mg
- Potassium: 564 mg
- Sugar: 18 g
- Vitamin A: 812 IU
- Calcium: 462 mg
- Iron: 0.03 mg
Enjoy this fresh, homemade cottage cheese as a healthy snack or a versatile ingredient in your favorite dishes!
